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Salad of Champignons

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Salad
 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
 200 ml light Greek yoghurt
 1 tablespoon olive oil
 1 tablespoon grated parmesan
 1 small garlic clove, minced
 1 anchovy finely chopped (optional)
 1 splash Worcestershire sauce
 ½ bunch chives finely chopped
 salt and pepper
1

Rub Mushrooms with olive oil, salt, pepper and rosemary.

2

Place Mushrooms on BBQ and grill both sides. Season with salt and pepper.

3

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

4

Place the Serrano ham between two pieces of baking paper. Lay this between two roasting trays and place on the BBQ for 8 minutes. Remove and dry on paper towel.

5

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

6

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

Nutrition Facts

Servings 4