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Ingredients:

For the salad

2 tbsp olive oil
1 heaped tsp harissa spice mix
250g (8oz) forestiére mushrooms, wiped clean
40g (1 1/2oz) blanched almonds
3 slices day-old sourdough bread, torn into bite-sized pieces
100g (3 1/2oz) baby leaf rocket salad
150g cherry tomatoes, quartered
1/2 small red onion, thinly sliced

For the citrus dressing

2 tbsp extra virgin olive oil
juice and finely grated zest of 1 small lemon
½ tsp cumin seeds

Method:

Preheat the oven to gas 5, 190°C, fan 170°C. Mix together half the olive oil with the harissa spice mix. Brush the mixture over the mushroom caps, place in a roasting tin, gill-side up, and roast for 20 minutes until tender.

Meanwhile, put the bread in a freezer bag with the remaining oil, twist the top and shake the bag to coat the bread in the oil. Tip the bread out onto a roasting tray and bake for 10–15 minutes, turning once, until crisp.

Put the almonds on a roasting tray and toast for 10–15 minutes until starting to turn golden. Mix together the ingredients for the dressing, season and leave to one side.

Place the salad leaves on a serving plate and top with the tomatoes, red onion and croutons. Spoon the dressing over the salad, toss to combine, then top with the mushrooms and toasted almonds.

Article from: https://realfood.tesco.com/recipes/marinated-mushroom-salad.html

Ingredients:

1 ½ tablespoons extra-virgin olive oil
½ cup panko breadcrumbs, preferably whole-wheat
1 small clove garlic, minced
8 tablespoons grated Parmesan cheese, divided
3 tablespoons finely chopped fresh parsley
3 large egg yolks
1 large egg
½ teaspoon ground pepper
¼ teaspoon salt
1 (9 ounce) package fresh tagliatelle or linguine
8 cups baby spinach
1 cup peas (fresh or frozen)

Directions:

Put 10 cups of water in a large pot and bring to a boil over high heat.

Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside.

Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl.

Cook pasta in the boiling water, stirring occasionally, for 1 minute. Add spinach and peas and cook until the pasta is tender, about 1 minute more. Reserve 1/4 cup of the cooking water. Drain and place in a large bowl.

Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.

Article from: https://www.eatingwell.com/recipe/269786/easy-pea-spinach-carbonara/

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