8 large Portobello mushrooms, peeled and stems trimmed
sea salt and ground pepper
4 tablespoons olive oil
1 tablespoon tarragon vinegar or white wine vinegar
2 teaspoons Dijon mustard
2 cloves garlic, crushed
1 small red onion, very thinly sliced
1 x 400 gram tin lentils, drained and rinsed
10 cherry tomatoes, halved
¼ cup pistachios or roasted hazelnuts
good handful herbs (I used mint and parsley)
Parmesan for shaving
Preheat the oven to 180°C.
Slice the mushrooms 1cm thick. Brush a baking tray with oil and sprinkle with salt and pepper. Place the mushrooms on top in a single layer then drizzle with a little oil and season.
Roast for 20-30 minutes, turning halfway through cooking until they have shrunk and become a little leathery looking. Cool.
Salad: Whisk the oil, vinegar, mustard and garlic together in a large bowl and season.
Add the mushrooms and all the remaining ingredients except the Parmesan, and toss gently to combine. Transfer to a platter and top with shaved Parmesan. Serves 4-6
Cook’s tip: To give the onions a milder flavour, soak in cold water for 15 minutes then drain and squeeze dry in a clean teatowel.