Ingredients

Tablespoon pitted black Kalamata olives.

200g ripe, small, Tom Thumb tomatoes.

180 g white cup mushrooms, washed, sliced in three but not too small.

1 1/2- 2 ripe avocados chopped but not mashed.

1/2 red capsicum chopped.

Half a capful of black truffle oil for the mushrooms for dehydrating.

Capful of black truffle oil for the zucchini sauce.

3 zucchinis spirilised.

Half a small handful of fresh chopped coriander.

Squeeze of fresh lime.

Recipe Directions

Mix the sliced mushrooms in a sprinkle of soy sauce and half a capful of black truffle oil. Massage the oil and soy sauce through and then dehydrate the mushroom slices for 21/2 -3hours.

Gently fold through all the ingredients, including the dehydrated mushrooms, in a large bowl.

Add the zucchini’s at the end right before serving.

Enjoy!

Annl4's Thoughts

By annl4

This dish is my husband, Carl’s, creation. Quick, easy, pretty and oh so delicious!

The mushrooms can be left undehydrated but the dish is tastier when they have been. Can be served as an entree or main course with a side salad.

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