Mushroom Salad


Prep: 10 mins | Cook time: 15 mins | Serves:  4

1/4 cup extra virgin olive oil,

250g cocktail truss tomatoes

200g White cup sliced mushrooms

120g baby rocket

1/4 cup Birch & Waite Green Goddess Dressing

2 tbs almond kernels, roughly chopped


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. 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 dressing. Sprinkle with chopped almond kernels.