Prep 10 mins / Cook 15 mins / Serves 4
Prep 10 mins / Cook 15 mins / Serves 4
•8 Swiss brown mushrooms •2 tbsps Naturel Extra Virgin Olive Oil •2 bunches asparagus, halved lengthways • 400 g can butter beans, drained •1 orange, segmented •1 cup rocket leaves •¼ cup shaved parmesan • ¼ cup hazelnuts, roasted, peeled, roughly chopped
ZESTY ORANGE DRESSING •2 tbsps Naturel Extra Virgin Olive Oil •1 orange, zest and juice •1 tbsp apple cider vinegar
1 Preheat oven to 200 C. Line an oven tray with baking paper.
2 Arrange mushrooms on tray. Drizzle with 1 tbsp Naturel Extra Virgin Olive Oil. Season. Roast 10 mins. Toss asparagus in remaining extra virgin olive oil. Add asparagus to tray and roast a further 5 mins.
3 ZESTY ORANGE DRESSING Combine all ingredients in a jar. Season. Shake well just before use.
4 On a serving platter, combine mushrooms, asparagus, beans, orange and rocket. Drizzle with dressing and top with parmesan and hazelnuts.
