Mushroom and Zoodle Salad

Method

1. Preheat the oven to 220°C. Whisk 2 tbsp of the oil with the vinegar, sugar, salt and pepper in a large bowl until the sugar dissolves. Using a spiraliser or julienne peeler, cut the zucchini into noodles and add to the bowl, tossing well to combine. Set aside to soften.
2. Combine the mushrooms, cherry tomatoes and capers on a large baking tray lined with baking paper. Drizzle with the remaining oil, season with salt and pepper and toss well to combine.
3. Roast in oven for 15 minutes, or until the mushrooms are cooked and the tomato skins have burst. Remove from the oven and add the mixture to the bowl with the zoodles, including any pan juices and toss well to combine. Add the basil and olives and serve.