Cep, rocket & Parmesan salad

• small firm ceps↗200g g
• lemon juice↗2 tbsp tbsp
• water↗2 tsp tsp
• extra-virgin olive oil↗75ml ml
• wild rocket↗50g g
• parmesan↗100g g

  (or vegetarian alternative), shaved or grated

Step-by-step instructions

1. 1

   Carefully wipe ceps with damp kitchen paper. Finely slice, then lay them flat on a large plate. Mix lemon juice with water and seasoning, then whisk in extra virgin olive oil. Brush about half of this dressing over mushrooms with a pastry brush. Sprinkle with sea salt and grind over a little black pepper. Marinate for about 10 mins. Toss wild rocket and Parmesan shavings with the remaining dressing, season. Divide between four plates, then gently place ceps over the top.