MUSHROOM AND PRAWN SALAD

	Contributed By:  Joy Peteros


	Ingredients:
	
	6 tbsp. olive oil
	2 tbsp. fresh lemon juice
	Freshly ground black pepper
	1 clove garlic, peeled
	350g (11oz) button mushrooms, thinly sliced
	1/2 tspn. salt
	1 tbsp. chopped parsley
	185g (6oz) small peeled cooked prawns


	Serving Directions:

	1. Place oil, lemon juice and black pepper to taste in a
	   bowl and whisk to combine.  Add garlic and mushrooms and
	   toss gently to coat with dressing.  Cover and refrigerate
	   for at least 1 hour.

	2. Just prior to serving, remove garlic.  Stir in salt and
	   parsley.  Transfer mushroom and mixture to small serving
	   plates and top with prawns.