VEGAN MUSHROOM PANZANELLA
THIS AMAZING VEGAN RECIPE WAS CREATED FOR US BY JORDAN THEODOROS AS PART OF OUR "SALADS AND SUMMER FOODS CAMPAIGN"
Servings
8-10
Ingredients
500g ripest tomatoes, mixed variety, roughly slices
500g portobello mushrooms cut into thick slices
100g olives
120g toasted bread croutons
1/2 red onion finely sliced
a few rocket leaves
1/4 radicchio, torn
1 red capsicum, cut into chunks
1 small cucumber sliced
200g cooked white beans
1 buffalo mozzarella
chilli smash to drizzle
Dressing
90ml extra virgin olive oil
Salt and pepper
1 garlic clove crushed
30ml red wine vinegar
25ml balsamic vinegar
20ml maple syrup
Method
1. Grill mushrooms and marinate in dressing.
2. Combine all other ingredients in a large bowl, add the mushrooms and gently toss.
3. Place onto serving platter and arrange over buffalo mozzarella, spoon over chilli smash and cracked pepper.