Baked goat’s cheese, mushroom and rocket salad

goats cheese,mushroom, salad

Ingredients 12
Servings 4
Time 20 min


  • 800
    medium brown mushrooms
  • Olive oil for drizzling
  • Sea salt and black pepper
  • 100
    goat's cheese, crumbled
  • Fresh thyme
  • 200
    wild rocket
  • 50
    walnuts, toasted & roughly chopped
  • 6
    slices sourdough bread, toasted, to serve
  • 2
    garlic cloves, finely crushed
  • 2
    red wine vinegar
  • 1/3
    olive oil


10 min
Preheat the oven to 200ºC. Place the mushrooms on a baking tray, drizzle with olive oil and season, top with cheese and fresh thyme and bake for 7–10 minutes.

For the dressing:
In a small jug, whisk together the red wine vinegar and garlic, slowly add olive oil and whisk to combine. Season.

To serve:
place the rocket leaves on a plate, top with the mushrooms, sprinkle over walnuts and drizzle with dressing. Serve with the toasted sourdough bread.

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Read more on: salad  |  recipes  |  rocket

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