Golden Garlic & Fetta Stuffed Mushrooms

While the veggies are roasting, trim the stalks on the field mushrooms. Rub the mushrooms with a little olive oil and season with salt and pepper. Arrange the mushrooms, stalk side-side up on a second oven tray lined with baking paper. Bake for 15 minutes.

While the mushrooms are baking, finely chop the garlic (or use a garlic press). Roughly chop the parsley. Heat a medium frying pan over a medium-high heat with a generous drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and cook, stirring regularly, until golden brown, 1-2 minutes. Add the garlic and parsley and cook until fragrant, 1-2 minutes. Season to taste with salt and pepper. Transfer to a bowl and crumble in the fetta. Stir to combine.

After 15 minutes, remove the mushrooms from the oven and carefully pat dry with a paper towel. TIP: This prevents the stuffing from getting soggy! Spoon the panko and fetta mixture into each mushroom. Bake until the mushrooms are tender and the stuffing is golden, 5-10 minutes.

While the mushrooms are baking, add the Dijon mustard (see ingredients list), balsamic vinegar, honey and a drizzle of olive oil to a large bowl. Season with salt and pepper and mix well. Add the mixed salad leaves to the bowl with the dressing. Allow the pumpkin and beetroot to cool a little, then add to the bowl. Just before serving, toss to dress. Season to taste with salt and pepper. TIP: Allowing the roasted veggies to cool, and tossing the salad just before serving will help keep the leaves crisp.