Herby mushroom and shaved pecorino salad with rocket
Preparation time:15 minutes, plus 4 hours chilling
Cooking time:10 minutes
Total time:25 minutes, plus 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
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.