1 Tbsp olive oil
250g white button mushrooms, quartered
2 Tbsp balsamic vinegar glaze
50g baby spinach
250g strawberries, sliced
100g feta cheese, crumbled
Handful fresh basil leaves
50g pistachios, roughly chopped
Salt and pepper, to taste
Heat olive oil in a large frying pan.
Cook mushrooms very briefly until just tender.
Add them to a bowl with the balsamic glaze.
Toss to coat well and season with a little salt and black pepper.
To the bowl add the rocket, baby spinach, strawberries and feta.
Toss gently to coat.
Plate salad on desired platter.
Scatter with basil leaves, chopped pistachios and serve.