Preparation time is 15minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1teaspoons dried Italian herbs
- 1tablespoons honey
- 80grams baby leaf salad with beetroot
- 1tablespoons wholegrain mustard
- 200grams button mushrooms, thickly sliced
- 50grams reduced-fat feta, cubed
- 1/4 cup sherry vinegar
- 50grams wholemeal olive oil & sea salt pita crisps, to serve
- 1/4 cup olive oil
- 1/3 cup walnuts, chopped
- 80grams pepperoni, cut into strips
Nutrition per serving
1700kJ / 405Cal
1700 Kilojoules or 405 Calories
20% of daily energy intake*
Protein
11.4grams
Fat
32.2grams
Carbs
12.6grams
Sugars
7.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine vinegar, oil, honey, mustard and dried herbs in a shallow ceramic dish. Add mushroom and toss to coat. Set aside to marinate for 10 minutes.
Step 2 of 3
Using a slotted spoon, transfer mushrooms to a large bowl with salad, walnuts, pepperoni and feta. Toss to combine.
Step 3 of 3
Arrange pita crisps on plates. Top with mushroom salad to serve.
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