Garlic roasted mushrooms with kale and lemon cheese

30 Min
4 People
Rating starstarstarstarstar
Large roasted mushrooms on a bed of buckwheat, fresh baby kale and sugar snap peas with a smear of lemon cottage cheese.
1. Set oven to 180ºC. 

Place buckwheat in a saucepan with plenty of water. Bring to the boil and simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.

2. Thinly wedge onion. Toss on a lined oven tray with 1/2 tbsp oil and roast for 10 minutes. Coat mushrooms with 1 tbsp oil, 1 crushed garlic clove and 1 tsp dried Italian herbs. Season with salt and pepper. Place on tray with onion and cook for a further 10 minutes.

3. Slice chives. Combine with lemon zest and cottage cheese. Season with salt and pepper to taste. Set aside in fridge until serving.

4. Whisk together 1/2 lemon juice (wedge remaining) and 2 tbsp olive oil. Season to taste with salt and pepper.

5. Slice basil leaves and sugar snap peas. Toss with baby kale and buckwheat.

6. Spread lemon cheese over serving plates. Top with buckwheat salad, roast vegetables and sunflower seeds. Spoon over dressing to taste and serve with lemon wedges.

Add sunflower seeds to oven tray for 5 minutes to toast up if preferred.
Buckwheat 1 packet (200g)

Red onion 1
Portobello mushrooms 500g

chives 1/2 bunch
lemon 1

Cottage cheese 1 tub (250g)

basil 1/3 bunch
Sugar snap peas 1/2 punnet (125g)
Baby kale 1/2 bag (100g)

Sunflower seeds 1/2 packet (30g)

From your pantry:
oil (for cooking + olive), salt, pepper, garlic (1 clove), dried Italian herbs