Roasted mushroom salad

Step 1/2

• 4 button mushrooms
• 1 pears
• olive oil
• red wine vinegar
• sea salt
• pepper
• 40 g blue cheese
• 1 tbsp walnuts

• oven
• baking dish
• knife
• cutting board

Preheat the oven to 180oC. Peel the mushrooms, saving the peel, and place them in a large roasting tray. Quarter and core the pears, add to the tray and dress with 1 tablespoon each of olive oil and red wine vinegar, then season with sea salt and black pepper. Turn the mushrooms stalk side up, then roast for 30 minutes. Crumble over the blue cheese and walnuts, and roast for another 10 minutes.

Step 2/2

• ½ lemon
• 40 g radishes
• 125 g basmati rice (cooked)
• 125 g wild rice (cooked)
• 40 g mixed lettuce
• sea salt
• pepper
• olive oil (optional)

• fine grater
• bowl
• microwave

Meanwhile, finely grate the lemon zest into a bowl, squeeze in the juice, then finely slice and add the radishes. Add a pinch of salt and scrunch to quickly pickle. Heat the rice in the microwave according to the packet instructions, then tip on to a serving platter. Finely chop the mushroom peel and salad leaves, stir through the rice with the dressed radishes, then season to perfection. Sit the roasted mushrooms and pears on top, spoon over any juices from the tray, and serve with a little drizzle of extra virgin olive oil, if you like.

Enjoy your meal!