Doc V's Healthy Kitchen

Filter on vegetarian, healthy, good-looking and delicious….this recipe will be on the list, thanks to Jamie Oliver’s cookbook ‘One simple one-pan wonders’.

I’m sorry, Jamie, I change the amount of each ingredient and use farro instead of basmati.

For 2p you need 600 grams of fresh portobellos, 1 bunch of radishes, 100 grams of fresh rocket salad, 4 cloves of garlic ( can’t be missed), 2 pears, 150 grams of gorgonzola dolce, 40 grams of walnuts, untreated lemon, olive oil and red wine vinegar.

Preheat the oven at 200°. Cover 1 baking tray with baking paper.

Rinse 120 grams of farro. Put in a pan. Add water and some salt. Cook for 20 minutes. Allow to rest. Drain.

Spread the portobellos ( stem upwards) on the baking paper. Chop 4 garlic cloves. Spread on the portobellos. Mix 1 table spoon of olive oil with 1 table spoon of red wine vinegar. Cut 2 pears in 8 wedges. Remove the seeds. Spread on the tray. Drizzle the oil/vinegar on the mushrooms. Season with pepper and salt. Bake for 30 minutes in the oven.

Remove the green leaves from the radishes. Rinse. Slice and mix with the juice and zeste of 1 untreated lemon. Add a pinch of salt.

After 30 minutes, spread the gorgonzola and walnuts on the mushrooms. Put back in the oven for 10 minutes.

Spread the rocket salad on a nice plate. Mix the radishes with the farro. Spread on the salad. Spread the portobellos, the pears and all the liquid on the plate. Season with pepper and some extra olive oil, if you want.

Thanks, Jamie, for this fabulous all in one dish.