Zoo­dle and mush­room salad

The Northern Star - - MEAL PLANNER - Aus­tralian Mush­rooms aus­tralian­mush­rooms.com.au

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.

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