Mushroom and artichoke salad

(serves 8 – 10)


  • 5 ml salt
  • 15 ml roast cumin seed
  • 190 ml red wine vinegar
  • 250 ml olive oil
  • 4 cloves of garlic, crushed


  • 375 ml parsley, roughly chopped
  • 1 kg white mushrooms, wiped and halved
  • 2 x 410 g canned artichokes, drained and halved

Put the salt, cumin and vinegar in a pot. Bring to the boil and boil uncovered until it has reduced to about a quarter cup. Remove from the heat. Add the olive oil and garlic and mix well. Combine half the parsley with the mushrooms and the other half with the artichokes. Arrange the mushrooms on a serving dish. Combine the dressing and the artichokes and place on top of the mushrooms. Cover with clingwrap. Allow to marinate in the fridge for at least 6 hours, but preferably overnight. Stir carefully and serve.