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Roasted mushroom, cottage cheese and kale salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
"Enhance your salad with savory roasted mushrooms, creamy cottage cheese, and a mix of kale and rocket for a healthier twist."
Ingredients:
  • 27.30 gm extra virgin olive oil, plus 1 tsp, extra
  • 1 garlic clove, crushed
  • 40.00 ml chopped fresh basil
  • 40.00 ml chopped fresh chives
  • 12 (about 600g) large Swiss brown mushrooms, wiped clean
  • 2 red onions, cut into thin wedges
  • 190g (3/4 cup) Cottage Cheese
  • 1 tsp finely grated lemon rind, plus extra, to serve
  • 10.60 gm fresh lemon juice
  • 60g kale, trimmed, leaves torn
  • 60g rocket
  • 40.00 ml pepitas, lightly toasted
  • 20.00 ml currants
Instructions:
  • Preheat the oven to 200C/180C fan forced and line a baking tray with baking paper. In a small bowl, mix together the oil, garlic, half of the basil, and half of the chives. Spread the mushrooms and onion on the tray, then brush the mushrooms with the oil mixture. Roast for 20 minutes until tender.
  • In a small bowl, mix together cottage cheese, lemon rind, and the rest of the basil and chives. Set aside.
  • In a large bowl, gently combine lemon juice, extra oil, kale, and massage the oil mixture into the leaves to soften. Add rocket and toss everything together.
  • On serving plates, generously layer the creamy cottage cheese mixture. Add the flavorful kale mixture, rocket, and savory roasted mushrooms and onion. Finally, sprinkle with crunchy pepitas, sweet currants, and a zesty touch of extra lemon rind.

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