Ingredients:

• 8 large field mushrooms, wiped clean
• 1/2 cup fresh continental parsley leaves, lightly packed
• 2 tbsp pepitas
• 2 tbsp White Truffle EVOO
• 1 tsp lemon rind, finely grated
• 2 tbsp parmesan, finely grated
• 1/2 cup baby spinach leaves
• 1/2 cup fresh ricotta
• 1/2 cup chargrilled red capsicum, sliced
• 1/2 cup sugar snap peas, trimmed, sliced
• 1  1/2 cup can chickpeas, rinsed, drained
• 2 tsp Tradtionale balsamic vinegar
• Shaved parmesan, to serve

Instructions:

Preheat oven to 400 degrees. Line a baking tray with baking paper. Place mushrooms on prepared tray. Drizzle lightly with olive oil. Roast for 20-25 minutes or until mushrooms are golden and tender.

Meanwhile, process parsley, pepitas, rind, grated parmesan and 40g spinach in a small food processor until finely chopped. Add ricotta. Process until well combined. Season.

Spread pesto over top of mushrooms. Roast for a further 5 minutes. Combine capsicum, peas, chickpeas and remaining spinach in a bowl. Drizzle with vinegar. Toss to combine.

Divide salad and mushrooms among plates. Top with shaved parmesan enjoy!