Warm Mushroom Salad

Cook Time 1 hour

Serves 4

Ingredients

200g mushroom cups

3 Roma tomatoes, halved

3 cloves of garlic, left in their skins

2 slices of day-old sourdough, crust removed and bread torn

Extra virgin olive oil, to drizzle

Salt and pepper, to taste

½ tsp dried oregano

100g pancetta, cut into lardons

Dressing

1 tsp Dijon mustard

1 tbsp balsamic 

2 tbsp extra virgin olive oil

1 tsp maple syrup

Salt and pepper, to taste

To Serve

2 large handfuls of baby spinach

1 French shallot, thinly sliced into rounds

Method

Preheat the oven to 180°C.

Arrange the mushrooms, tomatoes, garlic, and torn sourdough on a tray, then drizzle with olive oil. Season with salt, pepper and oregano. Roast for 20–25 minutes, until the bread is golden, the tomatoes have blistered, and the mushrooms have softened. Once cooked, cool for 5–10 minutes.

For the pancetta, place it in a dry pan over low heat and cook slowly to render the fat and crisp it. Drain on a paper towel.

For the dressing, squeeze in the roasted garlic flesh, and add Dijon, balsamic, olive oil, and maple syrup. Season with salt and pepper, and whisk ingredients together.

Arrange spinach leaves on a platter. Top with mushrooms, tomato and sourdough croutons. Sprinkle over the crunchy pancetta and shallots, and drizzle over dressing.