Baked mushroom tray with rosemary & capers

1. Set oven to 200ºC. Chop onion and fennel (reserve fronds) into rough 1-2cm pieces. Trim and halve carrots lengthways. Halve tomatoes. Chop rosemary leaves.

2. Drain and rinse capers. Toss with vegetables, rosemary, 2 crushed garlic cloves, 2 tbsp balsamic vinegar, 1/4 cup olive oil, salt and pepper in an oven dish. Place in oven to roast for 15 minutes.

3. Finely chop reserved fennel fronds. Stir through cottage cheese and season well with salt and pepper.

4. Remove tray from oven. Coat mushrooms with 1 tbsp oil, salt and pepper. Place cap-side down on top of vegetables. Scatter over seed mix. Place back in oven to cook for 10 minutes, or until cooked through.

5. Divide mushrooms and vegetables between plates, top with rocket and a dollop with cottage cheese to serve.

Notes:
You can also stir any fresh herbs or chilli flakes through the cottage cheese as desired.

onion 1
fennel 1
Baby carrots 1 bunch
Cherry tomatoes 1 punnet (200g)
Rosemary 1 sprig
capers 1 jar
Cottage cheese 1 tub (250g)
Portobello mushrooms 400g
Seed mix 1/2 packet (40g)
Rocket leaves 1/2 bag (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, balsamic vinegar, garlic (2 cloves)