Ingredients:

  • 500g chestnut mushrooms
  • 4 rosemary & sea salt focaccias
  • 50g baby leaf salad
  • 40g basil
  • 200g soft goats’ cheese
  • 36g of Dijon mustard
  • Olive oil
  • Salt & Pepper
  • Vegetable Oil
  • 30ml white wine vinegar

Instructions:

  1. Preheat the oven to 220°C or Gas 7
  2. Heat a large pan with a drizzle of vegetable oil over a high heat
  3. Rip the focaccias into rough bite-sized pieces
  4. Add the pieces to a baking tray with a drizzle of olive oil and a pinch of salt
  5. Put the tray in the oven for 5-6 min or until lightly crisp (now croutons)
  6. Meanwhile, crumble the chestnut mushrooms into the pan
  7. Season with a pinch of salt and pepper and cook for 5 mins or until golden and softened
  8. While the chestnut mushrooms soften, chop the basil finely, including the stalks
  9. Combine the chopped basil with the Dijon mustard, white wine vinegar, 6 tbsp olive oil and 4 tbsp cold water & Season with a pinch of salt, pepper and sugar and stir it all together (salad dressing)
  10. Crumble the goats’ cheese into rough bite-sized pieces
  11. Serve the focaccia croutons,caramelised mushrooms and crumbled goats’ cheese over the baby leaf salad

Drizzle over the basil dressing and let everyone dig in and Enjoy!