Basil Pesto & Pecorino Stuffed Mushrooms

Arrange the mushrooms cups bottom-side-up on the oven tray lined with baking paper. Spoon the pesto filling into each mushroom. Place the mushrooms on the top shelf of the oven to bake for 20-25 minutes, or until the mushrooms are soft and the stuffing is lightly golden.

Heat a medium frying pan over a medium high heat. Add the sunflower seeds and toast, stirring, for 3-4 minutes or until golden. Remove from the pan and set aside. Return the frying pan to a medium heat and add the brown sugar, water and a pinch of salt and cook until melted and bubbling. Return the sunflower seeds to the pan and cook, stirring, for 2-3 minutes or until the seeds are coated in the caramel and the caramel has thickened and become sticky. TIP: Cooking the seeds and caramel for the full time will ensure the coating is crunchy and not chewy. Remove from the pan and spread out on a sheet of baking paper. Leave to cool.

Slice the Roma tomato into half-moons.

In a medium bowl, combine the balsamic vinegar, honey and 1 tbs (for 2p) / 2 tbs (for4p) olive oil. Season with salt and pepper and mix well. Add the tomato, mixed salad leaves and candied sunflower seeds. Just before serving, toss to coat.