Combine the olive oil, lemon juice, mustard and salt and pepper in a large glass bowl, whisk until well combined. Add the mushrooms and stir to coat

Cover and refrigerate for 30-60 minutes to allow the mushrooms to absorb the dressing

Just before serving, add the olives, tomatoes, eggplant, basil and cashews and toss gently to combine.

Spoon into a large bowl, season with salt and pepper and serve with turkey, ham or pork