Almond & Thyme Crusted Mushrooms with Tray Roasted Veg & Fetta

Prepare Ingredients:

Set oven to 220°C. Wash the fresh produce. Trim carrots (as desired - we left a little green on ours). Cut ³⁄₄ of onion (you will have left over) into 5 mm wedges. Pick thyme leaves (discarding stalks). Remove woody ends of asparagus and cut in half.

Roast Vegetables:

Toss carrots, onion wedges, tomatoes and asparagus on a lined oven tray with paprika, 1 TBS olive oil, salt and pepper. Roast for 10 minutes, remove from oven and leave the oven on.

Make Almond & Thyme Crumb:

Add almonds to food processor (roughly chop almonds if you don’t have a food processor) along with thyme leaves, 1 TBS olive oil, salt and pepper. Pulse together until it reaches a chunky crumb consistency.

Cook Mushrooms:

Coat mushrooms with olive oil, salt and pepper. Arrange mushrooms on top of roasted vegetables. Cover mushrooms with even amounts of fetta (reserving some for garnish) and almond/thyme crumb. Return tray to oven to cook for a further 10 - 15 minutes, or until mushrooms are cooked through.

You Plate It:

Carefully remove mushrooms from top of roasted vegetables and toss vegetables with spinach & rocket leaves. Drizzle with olive oil (extra virgin if you have it). Divide roasted vegetables amongst plates, crumble over any remaining fetta and serve with crumbed mushrooms. Enjoy!