ingredients

 

2 4 6 8 Servings

• 75 grams feta cheese

• 0.5 red pepper

• 0.5 red onion

• 2 large filed muschrooms

• 0.25 bunch fresh thyme

• 4 fresh sage leaves

• 50 grams OR 2 handfuls mixed leaf salad

• 25 grams OR 2 tablespoons flavoured couscous

• 5 black olives, pitted

• 2 teaspoons crushed hazelnuts

• 2 tablespoons avocado oil

• 1 teaspoon balsamic vinegar

implements

 

for cooking 2 servings

• roasting tin

• frying pan

• large mixing bowl

• mug

• measuring jug

instructions

 

1. Pre-heat the oven to 160C and boil a kettle.

2. Place 25g of couscous in the measuring jug. Pour 3 tablespoons of boiling water on it, cover and leave for 5-6 minutes.

3. Place the mushrooms, facing down, in the frying pan. Pour boiling water over them so they submerge about two-thirds. Cover and simmer for 5 minutes.

4. In the meantime, finely dice ½ of the red onion and ½ of the red pepper. Place both in the mixing bowl.

5. With your fingers crumble 75g of feta cheese into the mixing bowl.

6. Chop 4 sage leaves and de-stem the thyme leaves. Add both to the mixing bowl.

7. Remove the mushrooms from the frying pan and place in the roasting tin, face up.

8. Add the couscous to the rest of the ingredients in the bowl. Season and mix well.

9. Stuff the mushrooms with the mixture and place them in the oven for 10 minutes.

10. While the mushrooms are roasting, in the mug combine 1 tablespoon of balsamic vinegar with 2 tablespoons of avocado oil. Add 2 teaspoons of crushed hazelnuts. Chop up 5 black olives and mix in to create a dressing. Dress the salad leaves.

To serve - Arrange the salad onto the plate, take the mushrooms out of the oven and rest them next to the salad.