#BXLLOCKDOWN DAY 23

SCRUMPTIOUS SALADS WEEK / RECIPE 3

A simple and tasty salad can really make a meal memorable. When the weather heats up you can quickly whip up this salad. In the winter months you can add this salad to rice or quinoa to it to make it more filling.

The lemon juice cooks the mushroom almost immediately so there is no waiting on this one.

What you need:

• Button mushrooms
• Bunch of flat leaf parsley, finely chopped
• Bunch of coriander, finely chopped
• A few chives, finely chopped
• A few thyme sprigs
• 1 clove of garlic, crushed into paste form
• 1 tbs olive oil (if using quinoa, double amount)
• Juice of half a lemon (if using quinoa, double amount)
• Salt & pepper for seasoning

What you do:

1. Chop the mushrooms finely
2. Mix in the flat leaf parsley, the chives, the thyme and the coriander
3. Add the lemon juice & the olive oil to the garlic in a bowl & mix well
4. Pour the mixture on the mushrooms
5. Add salt & mix well

The lemon juice will cook the mushroom so it will be soft & ready to be eaten while you set the table

Easy & delicious!

Enjoy!