Name: Baked goat’s cheese, mushroom and rocket salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Dairy
Ingredients: 800 g brown mushrooms medium; olive oil for drizzling; sea salt and freshly ground black pepper; 100 g goat's milk cheese crumbled; fresh thyme; 200 g rocket wild; 50 g walnuts toasted and chopped; 6 bread sourdough, toasted, to serve; 2 garlic cloves, crushed; 2 tsp vinegar red wine

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Ingredients (10)

800 g	brown mushrooms — medium
	olive oil — for drizzling
	sea salt and freshly ground black pepper
100 g	goat's milk cheese — crumbled
	fresh thyme
200 g	rocket — wild
50 g	walnuts — toasted and chopped
6	bread — sourdough, toasted, to serve

for the dressing:

2	garlic — cloves, crushed
2 tsp	vinegar — red wine

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Method:

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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