Goats' Cheese & Mushroom Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

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

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Rip your ciabatta[s]into rough bite-sized pieces

Add the ripped ciabatta[s] to a baking tray with a drizzle of olive oil and a pinch of salt

Put the tray in the oven for 5-6 min or until lightly crisp – these are your ciabatta croutons

Meanwhile, crumble your white cup mushrooms into the pan

Season with a pinch of salt and pepper and cook for 5 min or until golden and softened – these are your caramelised mushrooms

Tip: Try not to stir the mushrooms too often, as this will stop them from caramelising!

While the white cup mushrooms soften, chop your basil finely, including the stalks

Combine the chopped basil with your Dijon mustard, white wine vinegar, 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil and 2 tbsp [3 tbsp] [4 tbsp] cold water

Season with a pinch of salt, pepper and sugar and stir it all together – this is your basil dressing

Crumble your goats' cheese into rough bite-sized pieces

Wash your salad, then pat it dry with kitchen paper