1Combine the olive oil, lemon juice, mustard and salt and pepper in a large glass bowl, whisk until well combined. Add the mushrooms and stir to coat. Cover and refrigerate for 30-60 minutes to allow the mushrooms to absorb the dressing.
2Just before serving, add the olives, tomatoes, eggplant, basil and cashews and toss gently to combine. Spoon into a large bowl, season with salt and pepper and serve with turkey, ham or pork.
Tip: Add 750g peeled, deveined cooked prawns and 100g baby rocket or spinach to the salad to serve as a main or part of buffet.