MIXED MUSHROOM CARPACCIO WITH HAZELNUT SALSA VERDE

“Mushrooms shine with no cooking in this appetiser. The lime juice pierces them with flavour and makes them tender.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes

fresh thyme 10 g, finely chopped Italian parsley 5 g, finely chopped limes 4, juiced extra virgin olive oil 4T sea salt and freshly ground pepper, to taste mixed mushrooms 400 g, thinly sliced borage microherbs 30 g caperberries 100 g green olives 100 g, pitted

Grana Padano, shaved, for serving

For the hazelnut salsa verde:

Italian parsley 30 g anchovies 1 t finely chopped caperberries 10 g lemon 1, zested and juiced sea salt and freshly ground pepper, to taste extra virgin olive oil 1⁄3 cup hazelnuts 80 g, roasted

1 Place the thyme, parsley, lime juice, olive oil, salt and pepper into a bowl and whisk to combine. Arrange the mushroom slices on a large serving platter. 2 To make the salsa verde, blend all the ingredients until smooth. 3 Spoon the dressing and salsa verde over the mushrooms. Serve with Grana Padano and a quick salad of borage, caperberries and green olives finished with a splash of the remaining dressing. CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Organic Chenin Blanc