Serves:

4

Description:

A tasty and healthy choice that is great for any occasion.

Ingredients:

• 6 roma tomatoes, halved lengthways
• 2-3 sprigs thyme
• 1 clove garlic, thinly sliced
• salt and pepper, to taste
• olive oil, for drizzling
• 2 zucchini, sliced lengthways with a peeler
• 300g cap mushrooms
• 2 tablespoons red wine vinegar
• 100g wild rocket leaves, washed
• 100g Australian marinated feta
• fresh baguette, for serving

Method:

1. Place tomato halves into a baking tray, top with thyme, garlic and seasonings, drizzle with olive oil. Bake at 160ºC for 1 hour. Toss zucchini strips and mushrooms in a little extra oil and add to the baking tray, cook a further 10 minutes. Remove from oven and allow to cool slightly.
2. Drizzle vinegar over vegetables and gently toss with rocket leaves. To serve, crumble feta over salad and drizzle with some of the oil in the feta marinade. Accompany with fresh baguette.

Recipe by: Dairy Australia Test Kitchen

Website: www.dairy.com.au