Mushroom & Zoodle Salad

Method

  1. Preheat the oven to 220°C (or 200°C fan forced). Whisk 2 tablespoon of the oil with vinegar, sugar, salt and pepper in a large bowl. Whisking until the sugar dissolves.
  2. Using a spiraliser or julienne peeler, cut the zucchini into noodles and add to the vinegar bowl, tossing well to combine. Set aside to soften.
  3. Combine the mushrooms, cherry tomatoes (if using capers, add them now), on a large oven tray lined with baking paper. Drizzle with the remaining oil, season with salt and pepper and toss well to combine.
  4. Roast in the oven for 15 minutes or until the mushrooms are cooked and the tomato skins have burst.
  5. Remove from the oven and pour the mixture into the bowl with the zoodles, including any pan juices and toss well to combine. Mix in the olives and serve.

RECIPE: Courtesy of Australian Mushrooms