Mediterranean Vegetable Salad (GF)

1 medium brown onion, roughly chopped

3 garlic cloves, chopped

1 medium red capsicum, cut in strips

1 zucchini, cut in chunks

7 small mushrooms, cut in quarters

6 sweet basil leaves, chopped

½ cup Kalamata olives - whole, bottled in salt & water

¼ cup juice from olives - optional

½ cup sundried tomatoes, chopped

4 cups baby spinach leaves

1 tin baby potatoes (410g), cut in half

½ tsp salt (more if not using olive juice)

2 tablespoons lemon juice

1-2 tablespoons maple syrup

Slightly fry onion and garlic together in large oiled saucepan. Add remaining ingredients and sauté for 5 minutes. Best to let sit overnight before serving.

"I will rejoice in the Lord - He is my strength." Habbakuk 3:18,19