Cashew and Mushroom Bake

Cashews, Mushrooms & Spinach Enjoy these Superfoods
A Quick, Easy Healthy dish to serve for the whole family
Can be eaten as a vegetarian dish or you can add chicken, lean meat or fish
Gluten free suitable for people suffering from coeliac and digestive disorders
Nutritional Benefits of this dish
Vitamin D
Antioxidant & anti-inflammatory helping to prevent cancer and joint problems
Low GI
Healthy daily source of Protein & Carbohydrates
Helps to relieve symptoms of gout
Heart healthy
Immune support
Cooking time – Vegetarian version 15 mins
If you are to add any meat or fish protein cook separately and add to dish
Serve 4 – 6 people

Ingredients
800g button mushrooms, trimmed
8 sprigs fresh thyme
100ml olive oil
1 cup raw cashews
1 tbs honey
2 tbs sesame seeds
180g semi dried tomatoes
100g baby spinach leaves
1 tbs red wine vinegar
1 tsp Dijon mustard
Method
Preheat oven and a large roasting pan to 220°C fan forced. Add the mushrooms to the hot pan. Add the thyme and drizzle over 2 tbs of the olive oil, shake the pan to coat all the mushrooms. Roast 15 minutes or until the mushrooms are just tender.
Meanwhile, heat a medium non-stick frying pan over medium heat. Add 1 tablespoon oil and the cashews, cook, shaking the pan for 3-4 minutes until cashews light golden. Add the honey and sesame seeds and toss gently to coat. Remove cashews to a tray lined with baking paper to cool.
Add the cashews, tomatoes and spinach to the mushrooms. Combine the remaining 2 tablespoon olive oil, vinegar, mustard and salt and pepper in a screw-top jar, shake to combine. Pour the dressing over the mushroom salad and toss gently to combine.
Add any previously cooked chicken, meat or fish. You can also serve this dish on a bed of pasta or rice. Cook pasta or rice according to the packet and place on dish then top with Cashew, Spinach and Mushroom bake.