Ingredients

• 1 1/2 tablespoons extra virgin olive oil, plus 1 teaspoon, extra
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 12 (about 600g) large Swiss brown mushrooms, wiped clean
• 2 red onions, cut into thin wedges
• 190g (3/4 cup) cottage cheese
• 1 teaspoon finely grated lemon rind, plus extra, to serve
• 2 teaspoons fresh lemon juice
• 60g kale, trimmed, leaves torn
• 60g rocket
• 2 tablespoons pepitas, lightly toasted
• 1 tablespoons currants

Method

• Step 1 Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Combine the oil, garlic and half each of the basil and chives in a small bowl. Place the mushrooms and onion on the prepared tray. Brush mushrooms with oil mixture. Roast for 20 minutes or until tender.
• Step 2 Meanwhile, combine the cottage cheese, lemon rind and remaining basil and chives in a small bowl. Set aside.
• Step 3 Place lemon juice and extra oil in a large bowl. Add the kale and use your hands to massage the oil mixture into leaves to soften them. Add the rocket and toss to combine.
• Step 4 Spread the cottage cheese mixture over serving plates. Top with kale mixture, rocket and roasted mushrooms and onion. Sprinkle with pepitas, currants and extra lemon rind.