zoom Herby mushroom and shaved pecorino salad with rocket
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    Herby mushroom and shaved pecorino salad with rocket

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    Herby mushroom and shaved pecorino salad with rocket

    • Gluten Free
    • Preparation time: 15 minutes, plus 4 hours chilling
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus 4 hours chilling

    Serves: 4

    Ingredients

    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 

    Method

    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.

    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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    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue

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