Mushroom & Olive Salad


500g button mushrooms
salt and pepper
100ml olive oil
10 cloves of garlic, peeled and finely chopped
2 red chillies, seeded and finely chopped
2 x 200g sachets black or green Buffet Olives, drained
50ml finely chopped parsley
grated rind and juice of 1 lemon
500g baby marrows, well washed

  1. Heat a saucepan of water to boiling point and remove from heat. Add mushrooms, stir through and drain immediately. Transfer mushrooms to a mixing bowl and season well with salt and pepper.
  2. Pour olive oil over. Add garlic, chillies, olives, parsley, lemon rind and juice. Mix through and chill.
  3. Meanwhile prepare courgettes: use a vegetable peeler and cut them lengthwise into ribbons.
  4. Transfer to a colander or large sieve and pour a kettle of boiling water over. Drain, season with salt and pepper and spoon into a salad bowl. Spoon mushroom mixture over.


Finely chop 100g blue cheese and sprinkle over salad.

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