Earthy mushrooms get the Italian Riviera treatment here topped with a sauce inspired by the classic Caprese salad. Offset the melty goodness of baked mozzarella with a refreshing side of new-season greens for balance in a plant-based bowl.
Preheat oven to 200°C fan-forced. Halve cherry tomatoes. Finely chop red onion and crush garlic. Pick basil leaves from their stems.
Heat 2 teaspoons olive oil in frypan over medium heat. Add onion, tomatoes and salt and cook, stirring occasionally, for 4–5 minutes or until tomatoes collapse. Add garlic, tomato paste and 40ml (2 tablespoons) water and cook for a further 2–3 minutes or until saucy. Stir through basil leaves and parmesan. Remove sauce from pan and place in a bowl. Wipe out pan.
Heat 20ml (1 tablespoon) olive oil in frypan over medium heat. Add mushrooms, bottom-side down, and cook for 2–3 minutes. Turn mushrooms, season with salt and cook for a further 2–3 minutes or until tender but not completely soft. Remove pan from heat.
Place mushrooms on a lined baking tray and spoon over Caprese sauce. Sprinkle with mozzarella. Transfer to oven and bake for 10 minutes or until cheese is golden and bubbling. While mushrooms are baking, continue with step 5.
Trim asparagus and thinly slice into rounds. Using a vegetable peeler, peel zucchini into long, thin strips. Place asparagus and zucchini in a bowl with red wine vinegar, remaining olive oil and a good pinch of salt and pepper and toss to combine.
Divide mushrooms between plates and serve with spring salad.