Sometimes it’s nice to have a vegetarian day. I usually pan fry my mushrooms but I decided to give it a go at roasting them as I was roasting my tomatoes anyway. They were yummy. Balsamic vinegar and tomatoes are a match made in heaven and it worked with the mushrooms just as good. This is a simple salad but really tasty.

Ingredients

For the Dressing

• 2 tbsp rapeseed or olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp light soy sauce
• 1 tsp honey
• 1 garlic clove, minced

For the Salad

• 4 portobello mushrooms, sliced
• 250g chestnut mushrooms, sliced
• 1 vine of cherry tomatoes, halved if large
• Bag of salad leaves
• 2 tbsp rapeseed or olive oil
• Sprig of thyme, leaves picked
• Sea salt and fresh black pepper
• Parmesan shavings to serve

Directions

1. Preheat oven to 200 degrees fan
2. Make the dressing by adding all of the ingredients to a jar or bowl, shake or whisk to combine. Set aside
3. Add the mushrooms to a baking tray add the 2 tbsp of oil and sprinkle over the thyme leaves.
4. In a separate baking dish add the tomatoes and 2 tbsp of the dressing give it a stir to coat the tomatoes.
5. Roast in the oven for 15 minutes
6. Share the salad leaves between 2 bowls. Top with the roasted mushrooms and tomatoes . Pour the dressing into the dish the tomatoes cooked in and give it a stir so you mix all the cooking tomato juices with the dressing. Pour the dressing over the salad and finish off with some Parmesan shavings