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Ingredients
- 4 button mushrooms, thinly sliced
- ½ tablespoon chopped flat-leaf (Italian) parsley
- 1 teaspoon lemon juice
- 1 tablespoon oil
- 2 small zucchini (courgettes), thinly sliced
- ½ green capsicum (pepper), finely chopped
- 2 small tomatoes, chopped into small pieces
- a few mint leaves, finely chopped
- 1½ tablespoons light French dressing
Method
1. Put the mushrooms in a bowl and add the parsley, lemon juice and oil.
2. Boil the zucchini in a saucepan over medium heat for 1 minute. Drain well and rinse in cold water. Drain again.
3. Put the capsicum, tomato and mint in a bowl. Add the mushrooms. Pour the dressing over and mix.
