Wipe clean and lightly fry the mushrooms in olive oil until tender. Add a generous squeeze of lemon juice and a bit of the rind. Toss in thyme, salt and pepper.
Cut large Rosa tomatoes in half and place tightly in a baking dish, drizzle with olive oil and a dash of balsamic vinegar. Top with slices of fresh garlic, a sprinkle of smoked paprika and course salt. Roast in a hot oven till just starting to collapse.
Bake 4 Schnitzels (1 box) for 10 minutes at 190 °C.
Combine elements beautifully on a plate and serve.Recipe reprinted with permission of Fry's Vegetarian.
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