Miguel’s salad of champignons

SERVES: 4 Ingredients

5 large portabella mushrooms 1 sprig rosemary

Olive oil

Salt and pepper

2 head baby cos, washed, quartered on ice

5 slices serrano ham

50g haloumi diced, grilled

2 soft boiled eggs (6 minutes) cut in quarters

5 crispy croutons Handful shaved parmesan

DRESSING: 200ml light greek yoghurt 1 tbsp olive oil 1 tbsp grated parmesan 1 small garlic clove, minced

1 anchovy finely chopped (optional) 1 splash Worcestershire sauce, salt and pepper ½ bunch chives, finely chopped

Method

Rub mushrooms with olive oil, salt, pepper and rosemary. Place mushrooms on barbecue and grill both sides. Season with salt and pepper.

Cut lettuce in quarters, wash and refresh with iced water. Set on paper towel to dry. Place the serrano ham between two pieces of baking paper. Lay this between two roasting trays and place on the barbecue for 8 minutes. Remove and dry on paper towel.

To make the dressing put all dressing ingredients into a blender and mix until combined. To plate the salad: submerge each lettuce quarter briefly into a jar filled with the dressing, allow to drip, so they are not totally soaked. Add haloumi, soft boiled eggs, croutons, parmesan, crispy serrano ham and grilled mushrooms.