Mushroom and tomato salad with rocket, parmesan and toasted bread

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g cherry tomatoes
  • 200 g Rocket
  • 12 discs (15 g each) Baguette
  • 200 g Oyster mushrooms
  • 1 TABLESPOON Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 Garlic clove
  • 150 g Skimmed milk yoghurt
  • 3 TABLESPOONS Salad Mayonnaise
  • 30 g grated parmesan cheese

Directions

  1. 1

    Wash, clean and halve the tomatoes. Clean, wash and drain the rocket. Place slices of bread on a baking tray of the oven and roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 8 minutes until golden brown, turn once after 4 minutes.

  2. 2

    Cut bread into quarters. Rub mushrooms with kitchen paper. Heat oil in a pan. Fry the mushrooms for 5 minutes. Season with salt and pepper. Peel garlic and chop finely. Mix yoghurt and mayonnaise.

  3. 3

    Stir in garlic and parmesan. Season to taste with salt and pepper. Mix tomatoes, rocket, mushrooms and bread quarters. Arrange salad on plates and add some sauce. Add the rest of the sauce extra.

Nutrition Facts

KCAL
260 kcal
CARBS
28 g
FATS
11 g
PROTEINS
11 g