Mushroom Salad with Birch & Waite Green Goddess Dressing & Sauce

Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes

Cocktail truss tomatoes250g
Extra virgin olive oil1/4 cup
White cup sliced mushrooms200g
Baby rocket120g
Almond kernels, roughly chopped2 tbsp
Birch & Waite Green Goddess Dressing & Sauce1/4 cup


  1. Preheat oven to 200°C/ 180°C fan forced. Line a baking tray with baking paper. Place tomatoes on the tray and drizzle with 1 tbsp of oil. Roast tomatoes for 15 minutes or until just tender and blistered.
  2. Meanwhile, toss sliced mushrooms with remaining oil. Season. Heat a large frying pan over medium-high heat. Cook mushrooms for 5 minutes or until golden and just tender. Set aside.
  3. Place tomatoes and baby rocket on a serving plate. Top with mushrooms and drizzle with Birch & Waite Green Goddess Dressing & Sauce. Sprinkle with chopped almond kernels.

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