Basil Pesto & Pecorino Baked Field Mushrooms

Arrange the mushroom cups on the oven tray lined with baking paper. Rub both sides of the mushrooms with a good drizzle of olive oil, a good pinch of salt and a pinch of garlic. Spoon the pesto-breadcrumb filling into each mushroom. Place the mushrooms on the top rung of the oven to bake for 15-20 minutes, or until the mushrooms are soft and the stuffing is lightly golden.

While the mushrooms are cooking, 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 the heat and add the brown sugar, water (check ingredients list for the amount) and a pinch of salt and cook until bubbling. Return the sunflower seeds to the pan and cook, stirring, for 2 minutes, or until the caramel has thickened and become sticky. TIP: Cooking the seeds and caramel for the allocated time will ensure the coating is crunchy and not chewy. Remove from the pan and spread out on a sheet of baking paper to cool. Once cool, break up into small pieces.

Slice the Roma tomato into half-moons. In a medium bowl, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season to taste with salt and pepper and mix well. Add the tomato, mixed salad leaves and candied sunflower seeds. Toss to coat. TIP: Toss the salad just prior to serving to prevent soggy leaves.