This earthy salad starring marinated mushrooms is perfect for autumn.
Ingredients
- 500g white button mushrooms
- 60ml apple cider vinegar
- 60ml olive oil
- ¼ red onion, finely diced
- ½ tsp dried chilli flakes
- 1 tsp dried oregano
- Handful fresh coriander
- 200g feta cheese
- 1 Mediterranean cucumber
- 100g radish
- 1 x 390g tin artichoke hearts
- 80g mixed baby leaves
- Handful pumpkin seeds
Instructions
- Slice button mushrooms into quarters and place in a large mixing bowl. Drizzle the mushrooms with the vinegar, olive oil, chilli, oregano and a good amount of salt and pepper. Roughly chop the coriander and add that along with the red onion to the bowl. Toss well and set aside.
- Using a mandolin (or very sharp knife) slice ribbons of cucumber and thin rounds of radish.
- Drain the artichoke hearts.
- Add the cucumber ribbons, radish and artichoke hearts to the large bowl of marinating mushrooms. Give everything a gentle toss.
- Arrange baby leaves in a large, shallow salad bowl. Top with the dressed mushroom and veggie mix.
- Finally crumble over the feta and finish with pumpkin seeds for crunch.
Gin Pairing:
- 50ml Cape Fynbos Gin
- 150ml pink tonic water
- Fresh sprigs of local fynbos
- Place the gin in the freezer for a few hours to cool before making your salad. Or… Fill a shaker