RECIPE | Artichoke & white button mushroom salad

Serves: 6-8

Ingredients:

500g white button mushrooms

60ml (4 tbsp) apple cider vinegar

60ml (4 tbsp) olive oil

2.5ml (½ tsp) dried chilli flakes

5ml (1 tsp) dried oregano

Salt and freshly ground black pepper

Handful fresh coriander

¼ red onion, finely diced

1 Mediterranean cucumber

100g radish

1 x 390g can artichoke hearts

80g mixed baby leaves

200g feta cheese, crumbled

A handful of pumpkin seeds

Method:

1. Slice button mushrooms into quarters and place in a large mixing bowl. Drizzle with the vinegar, olive oil, chilli, oregano and a good amount of salt and pepper.
2. Roughly chop the coriander and add that, along with the red onion, to the bowl. Toss well and set aside.
3. Using a mandolin (or very sharp knife) slice ribbons of cucumber and thin rounds of radish.
4. Drain the artichoke hearts.
5. Add the cucumber ribbons, radish and artichoke hearts to the large bowl of marinating mushrooms. Give everything a gentle toss.
6. Arrange baby leaves in a large, shallow salad bowl. Top with the dressed mushrooms and veggie mix. Finally, crumble over the feta and finish with pumpkin seeds for crunch.

GIN PAIRING

Fill a shaker with ice, add 50ml Cape Fynbos Gin and shake over the ice to chill. Pour gin into a coupe, pour over 150ml pink tonic and garnish with fresh fynbos.

Tasting notes
The earthy tones from the mushrooms and the mild, lemony taste from the artichokes harmonise, adding complexity to this gin and tonic. The Cape Fynbos Gin's sweet smoothness works well with the acidity of the dressing, creating a scrumptious pairing.