Mushroom & Goat's Cheese Salad Recipe

So you've decided to venture into the world of salads, huh? Well, get ready for a treat because we're about to dive into the deliciousness. This salad is a perfect balance of earthy mushrooms, tangy goat cheese, and crisp greens, making it a feast for both your taste buds and your Instagram feed. It's a simple yet impressive dish that will make you feel like a culinary genius, even if you struggle to boil water.

Remember, we eat with our eyes first, so you could even make this salad even more visually appealing. Consider adding a sprinkle of toasted pine nuts or sesame seeds for some crunchy texture. You can also toss in some dried cranberries or pomegranate seeds to add a pop of color. And don't forget the final flourish of fresh herbs on top. Now you've got yourself a gorgeous salad that would make any food stylist proud.

While this salad can certainly be a satisfying meal on its own, it's also a fantastic sidekick to accompany other dishes. It pairs wonderfully with grilled chicken or steak, adding a refreshing and tangy element to the meaty goodness. You can also serve it alongside some crusty bread or as part of a larger spread of appetizers. The possibilities are endless...

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4

For the dressing:
2 tbsp lemon juice
3 tbsp olive oil
1 tsp grated lemon zest

For the salad:
8 large-cap mushrooms, halved
1 tbsp chopped fresh thyme
4 garlic cloves, finely chopped
2 tbsp olive oil
50g rocket leaves
100g diced goat's cheese

1. Preheat the oven to 200ºC. For the dressing, combine the juice, oil and zest in a small bowl.

2. Place the mushrooms on a large baking tray, sprinkle with thyme and garlic then drizzle with olive oil.  Cover with tin foil and roast for 20 minutes.

3. Remove the mushrooms from the oven and toss to combine the flavors.

4. Re-cover and roast for a further 10 minutes or until cooked. Remove the mushrooms from the oven and cut in half.

5. Place the rocket leaves on a serving platter and top with the mushrooms and crumble the goat's cheese over the top.

6. Whisk the dressing and drizzle over the salad.

Note: This blog post has been republished with minor changes.