Mushroom Salad 

Recipe courtesy of Lezetli, Edinburgh (Serves 20)


500g closed cup mushrooms
1 large carrot
1 small red pepper
1 large gherkin
2 spring onions
Fresh dill
Extra virgin olive oil
Lemon juice


  • Bring a pot of water and generous squirt of  lemon juice to the boil
  • Cut the carrot into batons and blanche for 2 minutes
  • Wash and quarter the mushrooms
  • Add to pot and blanche for further 2 minutes
  • Drain and rinse under cold water
  • When cool, add the following: red pepper cut lengthwise, gherkin cut lengthwise, spring onions cut finely lengthwise, a handful of fresh dill finely chopped
  • Dress with 2 tbsp of extra virgin olive oil and lemon juice