Nutritious Gardener's Salad

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:

1. Stretch the skin of new potatoes with a small knife and wash them. Boil them for 20-30 minutes or until tender.
   
2. Clean pink oyster mushrooms and cook them on a hot pan with a bit of olive oil, just for a few minutes.
   
3. Drain brown beans.
4. Clean and wash the wild rocket leaves.
5. Chop parsley and basil and mix it with vegan yogurt, olive oil, white wine vinegar and salt and black pepper to taste.