Ingredients   

250g mushrooms, sliced
1 cup cherry tomatoes, quartered
Handful fresh basil leaves
¼ red onion, finely sliced
4 cups rocket, roughly chopped
2 cloves garlic, minced
Handful fresh parsley leaves, chopped
¼ cup almonds, roughly chopped
2 tablespoons olive oil
2 tablespoons tamari or soy sauce
2 slices sourdough bread, toasted and cut into small pieces

Dressing

2 tablespoons red wine vinegar
2 tablespoons olive oil
Juice of 1 lemon
Black pepper

Method   

Heat a fry pan over medium heat. Add olive oil, mushroom and tamari and sauté for 5-7 minutes to allow mushrooms to release moisture. Add garlic and sauté for 1 minute

Remove from the pan and allow to cool

In a bowl, combine rocket, cherry tomatoes, red onion, mushroom, parsley and basil

Combine dressing ingredients and pour over salad