Parmesan Mushroom Baked Salad

• servings: 2
• active time: 10
• total time: 20

Ingredients

FOR THE SALAD:

300g chestnut mushrooms (small ones kept whole and larger ones halved)

1 red onion, peeled and cut into 1/8ths

1 400g can chickpeas, drained

1 tsp smoked paprika

1 tsp ground garlic

1/2 tsp flaky salt

1/4 tsp dried oregano

1/4 tsp ground pepper

30g parmesan, grated

60g dry giant cous cous

60g feta, crumbled

30g roasted almonds, chopped

2 tbsp chopped dill

2 tbsp chopped parsley

Oil

FOR THE DRESSING:

100g greek yoghurt

1 garlic, peeled

1/2 tsp smoked paprika

1 tbsp apple cider vinegar

1/2 - 1.5 tbsp water

Pinch of salt

Directions

Preheat your oven to 220c/200c fan. Place the mushrooms, red onion and chickpeas on a large shallow baking tray then add the spices and grated parmesan. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Then place in the oven for about 20 minutes.

Place the almonds of a small baking tray and place in the oven for about 8 minutes, or until roasted. Once cooled, roughly chop.

Cook the giant cous cous according to packet instructions.

In a blender, blend together all the ingredients for the dressing, depending on how thick your yoghurt is, you may need to add a splash of water! You could also mix it together in a small bowl, just crush/grate the garlic!

In a large bowl, add the mushrooms, onion, chickpeas, cous cous, feta, almonds, and herbs. Pour over the dressing then mix together well. And that’s it!

Notes

https://carolefood.com/recipe/baked-mushroom-salad