Mushroom Salad with Birch & Waite Green Goddess Dressing & Sauce
Preparation: 10 minutes
Cooking: 15 minutes
|Cocktail truss tomatoes||250g|
|Extra virgin olive oil||1/4 cup|
|White cup sliced mushrooms||200g|
|Almond kernels, roughly chopped||2 tbsp|
|Birch & Waite Green Goddess Dressing & Sauce||1/4 cup|
- 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.
Explore Our Recipes
Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.