Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes
| Cocktail truss tomatoes | 250g |
| Extra virgin olive oil | 1/4 cup |
| White cup sliced mushrooms | 200g |
| Baby rocket | 120g |
| Almond kernels, roughly chopped | 2 tbsp |
| Birch & Waite Green Goddess Dressing & Sauce | 1/4 cup |
Method
- 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.
- 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.
- 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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