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Ingredients

  • 400 g mushroom, chopped
  • 1 tbs olive oil
  • 2 tbs pesto or chunky basil dip
  • 2 tbs balsamic vinegar
  • 3 cups mixed salad or baby spinach leaves
  • 1/2 cup reduced-fat feta cheese, crumbled
  • 250 g cherry tomatoes, halved
  • 1/4 cup walnuts, roughly chopped

Method

  1. Preheat oven to 200°C (180°C fan forced).
  2. Place mushrooms on a baking tray, toss with olive oil and bake for 10 minutes.
  3. In a small bowl or cup, combine pesto and balsamic vinegar.
  4. Divide salad leaves between serving bowls and top with tomatoes, walnuts, crumbled fetta, baked mushrooms and pesto dressing.

Healthy tip!

Choose plain water or soda water in place of a sugary drink.

Nutrition Information

per serving per 100g
Energy 2101 kJ 432 kJ
502 Cal 103 Cal
Protein 21 g 4.3 g
Fat, total 40.5 g 8.3 g
— saturated 8.1 g 1.7 g
Carbohydrate 6.9 g 1.4 g
— sugars 6.7 g 1.4 g
Sodium 521 mg 107 mg
Fibre 8.3 g 1.7 g

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