For mushrooms:

24 medium white mushrooms

2 soup spoons pesto sauce

4-5 sun-dried tomatoes

4-5 soup spoons cream cheese

2 soup spoons parmesan powder

For salad dressing:

150 grams honey

50 grams orange juice

1/4 soup spoon zest from a lime

1/2 soup spoon soy sauce

½ chopped hot chilli

1/2 mashed garlic glove

1 soup spoon chopped colorful peppers

1/6 chopped fennel

1 soup spoon chopped leeks

Salt and pepper

For the salad:

Assorted salad leafs cut by hand

½ pomegranates

1 soup spoon pine nuts

Parmesan cheese flakes

Method:

Mixed all the ingredients for dressing and cool for 2-3 hours in fridge.

Remove the stem from mushrooms and add the pesto, chopped sun dried tomatoes and finally the cream cheese. Dust with parmesan powder and cook in oven for 5 minutes.

Mixed the salad leafs with dressing, share in plates, add the warm mushrooms round the salad and add pomegranate seeds and pine nuts.