HERBY MUSHROOM AND SHAVED PECORINO SALAD WITH ROCKET

ingredients | serves 4 | time 25 mins + 4 hours chilling

400g small button mushrooms • 5 tbsp olive oil • 1 lemon, 1 pared strip zest and juice of all • 2 bay leaves • 2 garlic cloves, crushed • small handful flat leaf parsley leaves, chopped • small handful mint leaves, chopped • 50g pecorino, shaved into shards • large handful wild rocket

step 1

Put the mushrooms, 3 tbsp oil, lemon zest and juice, bay leaves and garlic in a small saucepan; season. Put over a low heat and simmer gently for about 10 minutes, stirring occasionally, until the mushrooms have shrunk a little. Remove the pan from the heat, cover with a lid and set aside to cool.

step 2

Stir in the parsley and mint with the remaining 2 tbsp oil. Chill overnight or for at least 4 hours. Before serving, remove the lemon zest and fold through the pecorino shards and rocket leaves.

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