Grilled mushroom salad
500gm mixed mushroom, button, Swiss brown, shitake – sliced roughly 1 tablspn chopped chives 2 teaspns flat leaf parsley 2 tablspns lemon juice 2 bulbs fennel ¼ cup olive oil ¼ teaspn chilli flakes ½ teaspn crushed white peppercorns sea salt, to taste Olive oil and lemon juice extra, to taste 1-2 cups wild rocket, or watercress
Using a mandolin if possible, thinly shave the fennel and place in a large bowl. Heat 1-2 tablspns olive oil in a large frying pan, add mushrooms, chilli flakes and cook over medium heat, stirring occasionally, for two mins. Remove from heat and add herbs, lemon juice, pepper and salt to taste. Add mushroom mixture to fennel and stir in remaining olive oil. Adjust seasoning to taste with extra olive oil and lemon juice if necessary. Serve warm over rocket or cress. Serves four.