500g white button mushrooms
60ml apple cider vinegar
60ml olive oil
¼ red onion, finely diced
½ tsp dried chilli flakes
1 tsp dried oregano
Handful fresh coriander
200g feta cheese
1 mediterranean cucumber
100g radish
1 x 390g tin artichoke hearts
80g mixed baby leaves
Handful pumpkin seeds 

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

Gin Pairing:
50ml Cape Fynbos Gin
150ml pink tonic water
Fresh sprigs of local fynbos
Place the gin in the freezer for a few hours to cool before making your salad. Or… Fill a shaker with ice and quickly shake the gin over ice to cool. Pour into a coupe and top with pink tonic. Garnish with fresh fynbos.


Gin Pairing Note:
Perfect for a hot summer’s evening, this fresh summer meal is well complemented by the floral bouquet of Cape Fynbos Gin.  The earthy tones from the mushrooms and the mild lemony taste from the artichokes harmonise and add complexity to this Gin and Tonic. The Cape Fynbos Gin’s sweet smoothness works well with the acidity of the dressing, creating an umptious pairing.