4 MAYI had the most surprisingly delicious salad yesterday! The tomatoes, cucumber, lettuce and red onion were all bog-standard. And there was no salad dressing. What rocked those leaves was the addition of both marinated Danish feta and marinated mushrooms. Very flavourful! So I immediately hunted down a recipe. This one quickly marinates the feta with the mushrooms, and even adds a bit of ricotta https://yhoo.it/1I0oWiD. Making it right now!

Marinated mushrooms with feta and ricotta

200g small button mushrooms, stalks trimmed, halved if large

1 tbsp freshly squeezed lemon juice
1 tbsp white balsamic vinegar
2 tsp extra virgin olive oil
1 tsp finely grated lemon zest
1 garlic clove, crushed
2 tbsp chopped fresh flat-leaf parsley
30g reduced-fat feta, cut into small cubes
30g low-fat fresh ricotta
freshly ground black pepper


1 Wipe the mushrooms clean with paper towel. Put in a small airtight container.
2 Put the lemon juice, vinegar, oil, lemon zest, garlic and parsley in a small jug. Whisk to combine. Pour over the mushrooms and stir to coat. Add the feta and toss gently to combine.
3 Cover and put in the fridge for 2 hours, turning once, to allow flavours to develop.
4 Using a slotted spoon, transfer mushroom mixture to shallow bowls. Top with ricotta and season with pepper to serve.