Roasted Mushroom & Feta Salad with Walnut Oil

by Sarah La Touche


5 cups button mushrooms or 6-8 large portobello’s sliced thickly
80 -100 mls balsamic vinegar
1 teaspoon cumin
A big bunch rocket or other bitter salad greens
250 grams goat’s feta or fresh crumbly goat’s cheese
1 cup fresh walnuts, chopped roughly
1 clove garlic, smashed and peeled
2 parts olive or avocado oil
1 part red wine vinegar
1 – 2 teaspoons walnut oil
Maldon salt or similar & freshly grated pepper to season


Pre-heat the oven to 180°C. Dust the mushrooms with a dry pastry brush and place in a baking dish. Pour over the balsamic and sprinkle cumin. Place in the oven and bake for about 10 - 15 minutes. Remove from the oven and allow to cool. Wash and dry the salad greens. Take a large-ish platter and rub the surface with the smashed garlic clove then lay the greens down on top. Arrange the roasted mushrooms on top of the salad greens. Sprinkle over the crumbled goat’s feta followed by the walnuts. Mix the vinaigrette well and spoon generously over the salad. You can garnish chopped herbs or herb flowers like borage or calendula petals if you wish. Serve with warm crusty bread or flatbread.

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