Hi Hive friends! It's been a long time since I've been on the internet, I just felt like I needed some time off. But that didn't stop me from gardening, cooking and baking.
As our days were quite hot this summer I had a refreshing salad on the menu most of my days.
I'm really grateful this year for the beautiful pink oyster mushrooms that I can use in the recipes.
Ingredients:
- 500 g of new potatoes
- 200 g of pink oyster mushrooms
- 1 tablespoons of olive oil
- 1 can of brown beans
- 100 g of wild rocket
- a fistful of basil and parsley leaves
- 100 g of vegan yogurt
- 2 tablespoons of olive oil
- 1 tablespoon of white wine vinegar
- salt and black pepper to taste
Preparation:
- Stretch the skin of new potatoes with a small knife and wash them. Boil them for 20-30 minutes or until tender.
- Clean pink oyster mushrooms and cook them on a hot pan with a bit of olive oil, just for a few minutes.
- Drain brown beans.
- Clean and wash the wild rocket leaves.
- Chop parsley and basil and mix it with vegan yogurt, olive oil, white wine vinegar and salt and black pepper to taste.