Slice button mushrooms into quarters and place in a large mixing bowl. Drizzle the mushrooms with the vinegar, olive oil, chilli, oregano and a good amount of salt and pepper. Roughly chop the coriander and add that along with the red onion to the bowl. Toss well and set aside.Using a mandolin (or very sharp knife) slice ribbons of cucumber and thin rounds of radish.Drain the artichoke hearts.Add the cucumber ribbons, radish and artichoke hearts to the large bowl of marinating mushrooms. Give everything a gentle toss.Arrange baby leaves in a large, shallow salad bowl. Top with the dressed mushroom and veggie mix.Finally crumble over the feta and finish with pumpkin seeds for crunch.
Place the gin in the freezer for a few hours to cool before making your salad. Or… Fill a shaker with ice and quickly shake the gin over ice to cool. Pour into a coupe and top with pink tonic. Garnish with fresh fynbos.