1/3 cup freshly squeezed lemon juice
2 tsp Dijon mustard
400g button mushrooms, trimmed
200g marinated stuffed olives, chopped
200g semi-dried tomatoes, chopped
200g char-grilled eggplant, chopped
1 cup basil leaves
¾ cup honey roasted cashew nuts
- Combine the live oil, lemon juice, mustard and salt and pepper in a large glass bowl, whisk until well combine. Add the mushrooms and stir to coat. Cover and refrigerate for 30-60 minutes to allow the mushrooms to absorb the dressing.
- Just before serving, add the olives, tomatoes, eggplant, basil and cashews and toss gently to combine. Spoon into a large bowl, season with salt and pepper and serve with turkey, ham and pork.