Mushroom and Lentil Salad (Vegan)
Ready In 15 mins
- 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.
- 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.
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