Well okay, it was only 4ºc and probably not the best of temperatures to be eating salad for lunch but the baked mushrooms added warmth. Mushrooms, garlic and thyme work in perfect harmony here and simple as this dish may seem, it is bursting with flavour. It makes a great starter dish or side salad.
3 tbsp olive oil
1 tsp grated lemon zest
For the salad:
8 large-cap mushrooms, stems removed
1 tbsp chopped fresh thyme
4 garlic cloves, finely chopped
2 tbsp olive oil
50g rocket leaves
100g goat's cheese
2. Place the mushrooms on a large baking tray, sprinkle with thyme and garlic then drizzle with olive oil. Cover with tin foil and roast for 20 minutes.
3. Remove the mushrooms from the oven and toss to combine the flavors.
6. Whisk the dressing and drizzle over the salad. Serve sprinkled with parsley.