Red pepper and mushroom salad
Using fresh garlic and lemon juice means you have the most amazing mushroom salad.
- Place very finely sliced white button mushrooms and garlic in a large bowl.
- Mix the juice of the lemon with 1 tbsp olive oil and pour over the sliced mushrooms. Leave to marinate while preparing red capsicums.
- Place the remaining olive oil and sliced red capsicums, deseeded and cut into julienne slices into a saucepan and sauté for 3-5 minutes. Turn heat off and leave for 5 minutes before adding to mushroom mixture and gently mix through. Check seasoning, and add salt and pepper.
- Decorate with lemon zest or finely sliced lemon, top with chopped parsley.
Cook's tip: We’ve added garlic to this recipe. Freshly chopped chives, a little spring onion and finely chopped chilli can also be added for an extra flavour kick.