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Frosty milk-sorbet cones

10 minutes

Herb-roasted mushroom, guava and butterbean salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

½ cup olive oil
3 T rice wine vinegar
5 t honey
3 T chives, chopped
5 t oregano, ripped
Sea salt and freshly ground black pepper, to season
6 guavas, peeled and halved
250 g cooked butter beans
500 g assorted mushrooms (shiitake, chanterelle, porcini, portabellini)
Olive oil, to drizzle
1 x 2 cm piece fresh ginger, finely chopped

Method

Preheat the oven to 220ºC.
Prepare a dressing by mixing together the olive oil, vinegar and honey.
Add the chives, oregano and lemon zest
and juice. Season.
Combine the guava with the butter beans and mushrooms.
Lightly dress with a little olive oil and sprinkle with ginger.
Roast for 8 to 10 minutes, until the mushroom and guava are soft but not completely cooked.
Remove from the oven and toss in the ready-made dressing.
Serve as a warm salad or tossed cold through cooked fusilli pasta.

Per serving: 1371.4kJ, 3.6g protein, 26.6g fat, 15.8g carbs

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Herb-roasted mushroom, guava and butterbean salad

Herb-roasted mushroom, guava and butterbean salad

Ingredients

Method