Roasted Mushroom & Carrot Salad with Maple Dressing | Australian Mushrooms

Ingredients

• ¼ cup (50ml) maple syrup
• 2 tbsp olive oil
• 1 1/2 tbsp red wine vinegar
• 1/2 tsp chilli flakes
• 2 bunches (375g each) baby (Dutch) carrots, peeled and trimmed, leaving 1.5cm stalk
• 1 bunch (375g) baby purple carrots, peeled, halved and trimmed, leaving 1.5cm stalk
• 400g Swiss Brown Mushrooms, trimmed
• ¼ cup (40g) roughly chopped hazelnuts
• ¼ cup (10g) mint leaves
• ½ cup Greek-style yoghurt
• 1 - 2 tbsp lemon juice