Roasted Mushroom and Lentil Salad

Cook Time 45 minutes

Serves 4

Ingredients

300g mixed mushrooms (Swiss brown, button, cup), half left whole, half quartered

400g can of cooked lentils, drained and rinsed

1 tbsp balsamic vinegar 

3 tbsp extra virgin olive oil

4 sprigs parsley, chopped

¼ cup hazelnuts, roasted and chopped

2 squares marinated goat’s cheese (in oil), crumbled

2 tbps raisins

Salt and pepper, to taste

Method

Preheat the oven to 200°C. 

Drizzle oil over mushrooms and roast without salt for the first 10 minutes, then season and roast for a further 10–15 minutes.

Combine the roasted mushrooms with the lentils, parsley, hazelnuts, goat’s cheese and raisins. Dress with balsamic vinegar and olive oil; season to taste.