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Herby mushroom and shaved pecorino salad with rocket
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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
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.
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2018.