MUSHROOM RADICCHIO SALAD

PREP + COOK TIME 15 MINUTES SERVES 4

Heat 2 tablespoons extra virgin olive oil in a large frying pan over high heat; cook 300g oyster mushrooms and 2 teaspoons. Remove from pan; cool. Whisk 1½ tablespoons each balsamic vinegar and extra virgin olive oil in a large bowl. Add ½ head torn radicchio leaves, the mushrooms and 2 tablespoons each pepitas and shaved parmesan; toss gently to combine.