SALAD OF CHAMPIGNONS

✦ 5 large portobello mushrooms

✦ Olive oil

✦ Salt and pepper

✦ 1 sprig rosemary

✦ 2 head baby cos

✦ 5 slices Serrano ham

✦ 50g haloumi diced, grilled

✦ 2 soft-boiled eggs, 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

✦ 1 splash Worcestershire sauce

✦ ½ bunch chives, chopped

✦ Salt and pepper 1 Rub mushrooms with olive oil, salt, pepper and rosemary. Place mushrooms on BBQ and grill both sides. Season with salt and pepper.

2 Cut lettuce in quarters, wash and refresh with iced water. Set on paper towel to dry.

3 Place ham between two pieces of baking paper. Lay this between two roasting trays and place on BBQ 8 mins. Remove and dry on paper towel.

4 To make dressing, put all dressing ingredients into a blender and mix until combined.

5 To plate salad, submerge each lettuce quarter into a jar filled with the dressing, allow to drip, so they are not totally soaked. Add haloumi, eggs, croutons, parmesan, ham and mushrooms.