Swap Your Cold Greens For One Of These Warm Salads

Baked Goat’s Cheese, Mushroom And Wild Rocket Salad

[Serves 4]

• 800g medium brown mushrooms
• Olive oil for drizzling
• Sea salt and black pepper
• 100g goat's cheese, crumbled
• Fresh thyme
• 200g wild rocket
• 50g walnuts, toasted roughly chopped
• 6 slices sourdough bread toasted, to serve

FOR THE DRESSING

• 2 garlic cloves, finely crushed
• 2 tsp red vinegar
• 1/2 cup olive oil

1. Preheat the oven to 200°C. Place the mushrooms on a baking tray, drizzle with olive oil and season, top with cheese and fresh thyme and bake for seven-ten minutes.
2. For the dressing: In a small jug, whisk together the vinegar and garlic, slowly add olive oil and whisk to combine. Season.
3. To serve: Place the rocket leaves on a plate, top with the mushrooms, sprinkle over walnuts and drizzle with dressing. Serve with the toasted sourdough bread dough. 

Radicchio, Warm Quinoa, Hot Smoked Salmon And Vine Tomato Salad

[Serves 4]

• 200g hot smoked salmon, peppered
• 1/2 cup quinoa
• 3 cups chicken or vegetable stock
• 600g vine tomatoes
• Olive oil for drizzling
• 1 tbsp brown sugar
• Sea salt and black pepper
• 50g hazelnuts, toasted
• 2 heads radicchio, leaves separated
• Mint for serving

FOR THE CREAMY DRESSING

• 1 garlic clove, minced
• 3 anchovies, finely chopped
• 1/4 cup buttermilk
• ¼ cup mayonnaise
• Juice of 1 lemon
• 10g parsley

1. Place salmon on a surface; gently shred. Place the quinoa in a medium- sized pot, add stock, bring to the boil and simmer for approx. 20 minutes, or until all the liquid is absorbed.
2. Preheat the oven to 180°C. Place tomatoes on a baking tray, drizzle with oil, scatter over sugar, season well, roast for five minutes, remove, set aside.
3. For dressing: Place all ingredients in a blender, blitz for one minute. Season.
4. To serve: Place quinoa on a platter, stir through salmon and chopped hazel- nuts. Serve with radicchio, tomatoes and mint and drizzle over dressing.

Images and recipe words: REX Features