Preheat the oven to 180°C.
Place mushrooms and garlic cloves in an ovenproof dish. Drizzle olive oil and balsamic glaze over mushrooms. Toss to coat then place the mushrooms in the oven to cook for 10-15 minutes.
While the mushrooms are cooking, place the pine nuts in a small frying pan over medium heat. Toss frequently until evenly toasted. Remove from the pan and set aside.
To prepare the salad, place the baby spinach, spanish onion, feta cheese and toasted pine nuts in a large bowl. Gently toss to combine.
Remove the mushrooms from the oven. Squeeze the roasted garlic from the skin and discard the skin. Gently toss to coat the mushrooms in the garlic and balsamic glaze. Allow to cool slightly before adding the mushrooms to the salad.
Drizzle extra olive oil over the salad and season with salt and freshly ground black pepper.
Ingredients
Directions
Preheat the oven to 180°C.
Place mushrooms and garlic cloves in an ovenproof dish. Drizzle olive oil and balsamic glaze over mushrooms. Toss to coat then place the mushrooms in the oven to cook for 10-15 minutes.
While the mushrooms are cooking, place the pine nuts in a small frying pan over medium heat. Toss frequently until evenly toasted. Remove from the pan and set aside.
To prepare the salad, place the baby spinach, spanish onion, feta cheese and toasted pine nuts in a large bowl. Gently toss to combine.
Remove the mushrooms from the oven. Squeeze the roasted garlic from the skin and discard the skin. Gently toss to coat the mushrooms in the garlic and balsamic glaze. Allow to cool slightly before adding the mushrooms to the salad.
Drizzle extra olive oil over the salad and season with salt and freshly ground black pepper.