Light Oyster Mushroom Salad

Ingredients: 400 g small oyster mushrooms, half a head of iceberg
lettuce, 1 leek, salt, pepper, oregano, thyme, olive oil (a generous
amount), a handful of roasted cashews

Preparation: Place the caps of the small oyster mushrooms into
boiling water and blanch for 5 minutes, then drain and rinse with
cold water and leave to cool. Meanwhile, slice the leek into rings and
chop up the lettuce. In a large bowl, mix the oyster mushroom caps
with the iceberg lettuce and the leek rings. Season with salt, pepper,
thyme, and oregano. Drizzle generously with olive oil and sprinkle
with the crushed, roasted cashews. Serve as a delicious side dish with
seasoned grilled meats.