Ingredients

• dried large cap mushrooms - 1/2 cup
• olive oil - 1 tbsp
• leeks - 1 cup, sliced
• red capsicum, chopped (discard seeds) - 1/2 cup
• zucchini, sliced - 1 cup
• tomato, chopped (discard seeds) - 1 cup
• chili flakes - 1 tsp
• dried oregano - 1/2 tsp
• cooked chicken breast, cut into 2 cm pieces - 2 cup
• cooked sweet corn kernels - 1 cup
• parsley, chopped - 1/2 cup
• pepper to taste
• salt to taste

How to Make Chicken-Mushroom-Corn Salad

• Soak mushrooms in hot water for 1.5 hours.
• Drain, discard the stocks and chop the caps.
• Heat oil, add leeks, saute gently.
• Add capsicum, zucchini and tomato.
• Add chili flakes and oregano.
• Sprinkle with little salt.
• Cover and cook on low heat till the vegetables are tender.
• Add chicken and sweet corn.
• Taste and correct the seasoning.
• Serve garnished with parsley.