MUSHROOM AND YELLOW PEPPER SALAD

Preparation Method :

• Place the yellow peppers under a hot grill for about 15 minutes, turning occasionally, until blackened on all sides. Remove the skin, core and seeds. Cut the flesh into strips about 4 cm / 1 ½ inch long and place in a shallow dish.
• Whisk together the olive oil, 2 tablespoons of the walnut oil, all the vinegar, 3 tablespoons of the lovage, and seasoning. Pour over the pepper strips.
• Heat 3 tablespoons of the walnut oil in a large frying pan over a high heat until it begins to smoke. Add the mushrooms and stir-fry for 10 minutes. Add the garlic and stir- fry for another minute.
• Add to the peppers in the dish, turning well to coat. Leave to stand at room temperature for at least 1 hour.
• Heat the remaining walnut oil, add the walnuts and stir- fry for 1 minute. Remove from the pan and set aside.
• Place the salad leaves in a bowl and toss with half the mushroom mixture and half the walnuts. Pile the remaining mixture on top and garnish with the remaining lovage and walnuts.