Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
Place mushrooms on prepared tray. Spray 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 vi-negar. Toss to combine.
Divide salad and mushrooms among plates. Top with shaved parmesan and herbs, if using.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.