Garlic Portobello Mushroom Salad With Goat's Cheese

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Dice your potatoes (skins on) into small cubes

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips

Peel and finely chop (or grate) your garlic

Combine the chopped garlic in a bowl with a knob of butter and a pinch of salt and pepper and stir it all together – this is your garlic butter

Spread the garlic butter evenly over your flat white mushroom[s] and add to one side of a baking paper-lined baking tray (or two!)

Add the diced potato and pepper wedges to the other side of the baking paper-lined baking tray[s]

Drizzle with olive oil and sprinkle with your dried oregano and a generous pinch of salt, give everything a good mix up

Put the tray[s] in the oven for 20-25 min or until everything is cooked through and tender – these are your roasted pepper & potatoes and garlic flat white mushroom

Heat a large, wide-based dry pan (preferably non-stick) over a medium heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once golden, transfer the toasted pumpkin seeds to a plate and reserve the pan

Peel and finely slice your red onion[s]

Return the reserved pan to a medium heat with a drizzle of olive oil

Once hot, add the sliced onion and a pinch of salt and cook for an initial 8-10 min or until softened

Meanwhile, wash your salad and lettuce, then pat dry with kitchen paper

Roughly shred the lettuce

Combine half your balsamic vinegar (you'll use the rest later!) and pomegranate molasses in a large bowl, with a generous drizzle of olive oil and a pinch of salt

Add the salad and shredded lettuce to the bowl and toss – these are your dressed leaves

Once the onions are softened, add the remaining balsamic vinegar and 1/2 tsp [1 tsp] [1 1/2 tsp] sugar to the pan and cook for a further 4-5 min or until sticky and caramelised – these are your caramelised onions