Layered Shrimp, Feta, and Mushroom Salad

1. 1 Peeled shrimppack 400 g ≈ $8.50 80 g
2. 2 Feta or brined cheesepack 200 g ≈ $3.00 25 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Button mushrooms≈ $7.50 per kg 40 g
5. 5 Green onionspack 50 g ≈ $1.30 10 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Black olivespack 300 g ≈ $2.50 20 g
8. 8 Mayonnaise 30 g
9. 9 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach shrimp in boiling salted water for 3–4 minutes until pink, drain, and cool. Set aside 3–4 pieces for garnish, then chop the rest.

2. Slice mushrooms and sauté in oil for 7–8 minutes until all moisture evaporates, then cool.

3. Hard-boil eggs³ for 10 minutes, cool, and finely chop. Crumble or finely chop the feta² cheese.

4. Finely dice green⁵ onion and parsley; slice olives into rings.

5. Layer ingredients, lightly brushing each layer with mayonnaise: shrimp, mushrooms, eggs³, feta².

6. Sprinkle with herbs, garnish with reserved shrimp and olives, and chill for 20 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.