Mushroom, Basil & Lemon Salad

Adapted from recipe by Nigel Slater

from Marie Claire Cookbook

Serves 2-4 depending on what else you have to go with it

250g (9 oz) mushrooms

1x lemon

2 tablespoons red wine vinegar

large handful of basil leaves

large handful of flat leaf parsley

1 teaspoon coriander seeds

1 red chilli, finely chopped

flaky sea salt & freshly ground black pepper

1/2 cup extra virgin olive oil

Grate the zest of the lemon into a small bowl and set aside.

Wipe the mushrooms clean with a barely damp paper towel (do not wash them) and cut into quarters, or wedges if they are large.  Place mushrooms in a medium sized bowl, add the red wine vinegar and juice of the lemon.  Mix gently together and leave aside for about an hour to marinate.

Roughly chop the herbs and add to the bowl containing the lemon zest, adding also the coriander seeds, chilli, salt, pepper and olive oil.  Mix together well.

Spoon alternating layers of mushrooms and herb mixture into a clean preserving jar, pour over any vinegar or oil remaining in your bowls, seal the jar and head for the great outdoors.