Raw mushroom salad

375 g button mushrooms

1 (275g) jar marinated artichokes

100 g snow peas

Small handful of mixed sprouts – mung bean, snow pea

3 tbsp olive oil

2 small garlic cloves, peeled

3 tbsp finely chopped flat-leaf parsley

Pinch salt

¼ tsp freshly ground black pepper, plus extra to serve

Slice mushrooms and roughly chop artichokes and place in a bowl. Reserve 3 tablespoons of the artichoke marinade for the dressing. Remove stalks and roughly chop the snow peas. Add to the bowl along with sprouts.

In a small jar or cup mix together the reserved marinade, olive oil, crushed garlic, chopped parsley, salt and pepper.

Drizzle the salad with prepared dressing and mix well. Serve immediately or store in the fridge for about 4 hours or overnight for the mushrooms to marinade and flavours to mingle. Season with extra pepper to serve.

*Note: you can use button or small cup mushrooms in this recipe.

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