SALAD Reduce the oven temperature to 150°C. Arrange the cherry tomatoes in an oven pan, season with salt and pepper and drizzle lightly with olive oil. Roast for about 20 minutes. Sauté the mushrooms in a little heated butter and oil until done. Season with salt and pepper.
Mix the mushrooms and tomatoes and pour over the vinaigrette. Pack in an airtight container for the picnic basket.
TO SERVE Arrange the rocket on a serving platter and spoon the mushroom mixture on top. Pour over the vinaigrette and sprinkle with walnuts.
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