Buffet Olives - Mushroom and Olive Salad - The largest Table Olive producer in South Africa

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Mushroom and Olive Salad

INGREDIENTS

- 500g button mushrooms - salt and pepper - 100ml olive oil - 10 cloves of garlic peeled and finely chopped - 2 red chilies seeded and finely chopped - 2 x 200g sachets black or green Buffet Olives, drained - 50ml finely chopped parsley - grated rind and juice of 1 lemon - 500g baby marrows, well washed

METHOD

Heat a saucepan of water to boiling point and remove from heat. Add mushrooms, stir through and drain immediately. Transfer mushrooms to a mixing bowl and season well with salt and pepper. Pour olive oil over. Add garlic, chilies, olives, parsley, lemon rind and juice. Mix through and chill. Meanwhile prepare courgettes: use a vegetable peeler and cut them lengthwise into ribbons. Transfer to a colander or large sieve and pour a kettle of boiling water over. Drain, season with salt and pepper and spoon into a salad bowl. Spoon mushroom mixture over. Hint Finely chop 100g blue cheese and sprinkle over salad.

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INGREDIENTS

- 500g button mushrooms - salt and pepper - 100ml olive oil - 10 cloves of garlic peeled and finely chopped - 2 red chilies seeded and finely chopped - 2 x 200g sachets black or green Buffet Olives, drained - 50ml finely chopped parsley - grated rind and juice of 1 lemon - 500g baby marrows, well washed

METHOD

Heat a saucepan of water to boiling point and remove from heat. Add mushrooms, stir through and drain immediately. Transfer mushrooms to a mixing bowl and season well with salt and pepper. Pour olive oil over. Add garlic, chilies, olives, parsley, lemon rind and juice. Mix through and chill. Meanwhile prepare courgettes: use a vegetable peeler and cut them lengthwise into ribbons. Transfer to a colander or large sieve and pour a kettle of boiling water over. Drain, season with salt and pepper and spoon into a salad bowl. Spoon mushroom mixture over. Hint Finely chop 100g blue cheese and sprinkle over salad.