Mushroom and Lentil Salad (Vegan)

Method

• Drain the lentils. Chop and cook the mushrooms in plenty of butter or olive oil and season whilst cooking. Chop the parsley.
• In a serving dish mix the rocket leaves and parsley with the lentils, and add the mushrooms when cooled.
• Dress with a big squeeze of lemon juice, plenty of the Garlic Infused Olive Oil and a drizzle of the Truffle Reserve or Reserve Balsamic.
• SERVE
• Either hot or cold. Enjoy with a steak or a chicken breast, or have with pasta, a pastry tart with goats cheese or stuffed peppers.