Mushroom Schnitzel with Roasted Pumpkin, Beetroot & Baby Spinach Salad – Prahran Market

Ingredients

• For Roasted Pumpkin, Beetroot & Baby Spinach Salad:
• 1 tbsp olive oil
• 1-2 garlic cloves, crushed
• 500g butternut pumpkin, peeled and cut into 2 cm cubes
• 500g beetroot, peeled, cut into 1 cm wedges
• 1 red onion, cut into thin wedges
• Pinch of salt flakes and ¼ tsp cracked black pepper
• Handful of baby spinach leaves
• 100g feta (see Tip)
• For Mushroom Schnitzel:
• 6 large Flat or Portobello mushrooms
• 4-6 tsp olive oil
• 1/3 cup plain flour mixed with salt flakes and pepper
• 1 large egg, beaten
• ½-¾ cup dried breadcrumbs - ideally Panko breadcrumbs (see Tip)
• 2 tbsp oil
• For Balsamic Dressing:
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 2 tsp lemon juice
• 1 garlic clove, crushed