Zoodle and mushroom salad
serves / 4 prep / 15 min cook / 10 min
80ml (1⁄3 cup) extra-virgin olive oil
2 tbsp white wine vinegar
1 tsp raw sugar
4 zucchini, trimmed
250g button mushrooms, halved
1 punnet cherry tomatoes, halved
1 cup basil leaves
1 tbsp drained capers in brine
½ cup sicilian olives, bruised with a knife, pits removed (optional)
Salt and pepper, to season
1. Preheat the oven to 220C. Whisk 2 tbsp of the oil with the vinegar, sugar, salt and pepper in a large bowl, whisking until the sugar dissolves.
2. Using a spiraliser or julienne peeler, cut the zucchini into noodles and add to the bowl, tossing well to combine. Set aside to soften.
3. Combine the mushrooms, cherry tomatoes and capers on a large oven tray lined with baking paper. Drizzle with the remaining oil, season with salt and pepper and toss well to combine. Roast in the oven for 15 minutes or until the mushrooms are cooked and the tomato skins have burst.
4. Remove from the oven and pour the mixture into the bowl with the zoodles, including any pan juices and toss well to combine. Mix in the olives if using and serve.