Ingredients

Method

• 10 g fresh thyme, finely chopped
• 5 g Italian parsley, finely chopped
• 4 limes, juiced
• 4 T extra virgin olive oil
• sea salt and freshly ground pepper, to taste
• 400 g mixed mushrooms, thinly sliced
• 30 g borage microherbs
• 100 g caperberries
• 100 g green olives, pitted
• Grana Padano, shaved, for serving
For the hazelnut salsa verde:
• 30 g Italian parsley
• 1 t anchovies, finely chopped
• 10 g caperberries
• 1 lemon
• sea salt and freshly ground pepper, to taste
• 1⁄3 cup extra virgin olive oil
• 80 g hazelnuts

Method

Ingredients

1. Place the thyme, parsley, lime juice, olive oil, salt and pepper into a bowl and whisk to combine. Arrange the mushroom slices on a large serving platter.

2. To make the salsa verde, blend all the ingredients until smooth.

3. Spoon the dressing and salsa verde over the mushrooms. Serve with Grana Padano and a quick salad of borage, caperberries and green olives finished with a splash of the remaining dressing.

Find more salad recipes here.

Photograph: Toby Murphy