2 x 425g cans EMMA Sliced Mushrooms in Brine, drained
4-6 rashers bacon, diced
1/2 cup toasted sunflower seeds Dressing:
1/3 cup vegetable oil
3 tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon wholeseed mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Place the well drained EMMA mushrooms into a bowl. Cook the bacon until crisp and drain on absorbent paper. Add the bacon and sunflower seeds to the mushrooms. Pour the dressing over them. Toss to coat. Serve immediately.

Dressing: Combine ingredients and shake well.