Lemon & Herb Mushroom Salad
- 125 ml extra virgin olive oil
- Juice of one lemon
- 2 red chillies, de-seeded and finely chopped
- 250 g button mushrooms
- 4 mini cucumbers
- 1 bunch flat leaf parsley, roughly chopped
- Salt and pepper to season
- In a screw top jar combine olive oil, lemon juice, chillies and a pinch of salt. Put on the lid and shake until well combined.
- Add all salad ingredients to a bowl, top with dressing and gently mix to combine. Serve as a side salad with chicken, fish or grilled meat.