Name: Marinated mushroom and roast tomato salad on rocket
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 125.00 ml fresh chillies 573; 30.00 ml lemon juice; 15.00 ml vinegar rice or white wine; 30.00 g fresh Italian parsley chopped; 5.00 ml salt and freshly ground black pepper to taste; 5.00 ml salt and freshly ground black pepper to taste; 60.00 ml fresh chillies 573; 150.00 g oyster mushrooms; 20.00 g butter; 1.00 packet rocket; 100.00 g walnuts toasted, to serve

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Ingredients (11)

Vinaigrette: shallots, peeled

125.00 ml	fresh chillies — 573
30.00 ml	lemon juice
15.00 ml	vinegar — rice or white wine
30.00 g	fresh Italian parsley — chopped
5.00 ml	salt and freshly ground black pepper — to taste

Salad: cherry tomatoes

5.00 ml	salt and freshly ground black pepper — to taste
60.00 ml	fresh chillies — 573
150.00 g	oyster mushrooms
20.00 g	butter
1.00 packet	rocket
100.00 g	walnuts — toasted, to serve

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Method:

Preheat the oven to 180°C.
VINAIGRETTE Place the shallots in an oven pan and drizzle with the olive oil. Roast for about 20 minutes or until soft and done. Remove the shallots from the pan, reserving the oil. Leave the shallots to cool and chop finely in a food processor. Mix the lemon juice, vinegar and parsley then slowly blend in the reserved olive oil. Season with salt and pepper and add the finely chopped shallots.

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.