• A filling salad that is quick and easy to prepare.

    Grilled mushroom, cabanossi and Gruyère salad

    Serves: 4
    Cooking Time: 20 mins


    • 30ml (2 tbsp) olive oil
    • 400g small brown mushrooms
    • 1 garlic clove, finely chopped
    • a few sprigs of fresh thyme
    • 3 cabanossi sticks or thin salami
    • sticks, thinly sliced
    • 50g Gruyère shavings
    • 45ml (3 tbsp) caperberries
    • a handful of rocket leaves
    • salt and freshly ground black pepper, to taste



    Heat a pan with the oil over medium heat. Add the mushrooms, garlic and thyme and sauté for a few minutes until tender. Allow to cool completely and then combine with the rest of the ingredients. Drizzle over some fruity olive oil just before serving.