Mushroom Salad With Parmesan Crisps & Artichokes

Ingredients

• 1.5 oz Parmesan cheese (or Pecorino, 40 grams)
• 3.5 oz watercress (or rocket or spinach, 100 grams)
• 3.5 oz button mushrooms (such as Swiss brown or cremini, 100 grams, wiped and thinly sliced)
• 4 marinated artichoke hearts (sliced thinly)
• 10 mint leaves (thinly sliced)
• Zest of 1/2 lemon
• 1 tablespoon olive oil
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1/2 garlic clove (finely grated or chopped)
• 1 teaspoon honey
• 1/2 teaspoon sesame oil
• Pinch of salt

Instructions

1. 1

   Preheat the oven to 200 C / 400 F. Place a piece of non-stick baking paper greased with a little coconut oil over a flat oven tray. A silicone baking sheet is also highly recommended, as it’s easy to peel the crisps from.

2. 2

   Grate the cheese and spread over the baking paper in a thin layer (see image). Bake for about 5-6 minutes, until completely melted and lightly browned. Remove from the oven and cool before peeling the crisp layer away, breaking it into smaller pieces (you may need to use a spatula or a knife to slide in underneath).

3. 3

   In the meantime, prepare the rest of the ingredients and whisk together the dressing.

4. 4

   Arrange the salad leaves on a large platter and drizzle with some of the dressing. Arrange the mushrooms and artichokes over the top, scatter the mint and drizzle with a little more dressing. Finally, top with the Parmesan crisps.