Honey adds a hint of sweetness to the walnut pesto and balances the bitter witlof.
Ingredients
- 8 (about 450g) field mushrooms or flat mushrooms, trimmed
- 60ml (1/4 cup) extra virgin olive oil
- 80g soft gorgonzola, crumbled
- 1 tbs fresh thyme leaves
- 85g (3/4 cup) walnuts, toasted
- 1 cup fresh mint leaves
- 2 tsp honey
- 2 1/2 tbs lemon juice
- 1 witlof, thinly sliced
- 1 red pear, cut into matchsticks
- 8 slices sourdough bread, toasted
- Mint leaves, extra, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place mushrooms on prepared tray. Drizzle with 1 tbs of the oil and season. Top with gorgonzola. Sprinkle with thyme. Roast for 10-12 minutes or until tender.
- Step 2Meanwhile, process the walnuts, mint leaves, honey, 1 1/2 tbs of the lemon juice and 1 tbs of the remaining oil until a spreadable paste forms. Season.
- Step 3Whisk remaining oil and lemon juice together in a bowl. Season. Add witlof and pear. Toss to combine.
- Step 4Divide toast among plates. Spread with walnut mixture. Top with witlof salad, mushrooms and mint.
- Low carb
- Lower gi
- Vegetarian
Nutrition
2114 kj
Energy
36g
Fat Total
6g
Saturated Fat
8g
Fibre
16g
Protein
25g
Carbs (total)
All nutrition values are per serve
Notes
Being a soft, creamy Italian blue cheese, leftover gorgonzola is perfect for stirring through soft polenta or risotto. Or toss with baby rocket, toasted walnuts and balsamic dressing for a side.
Related Video
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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