3 tbsp olive oil
250g closed cup mushrooms, halved
1 clove garlic, crushed
2 tbsp chopped fresh thyme
Juice of half a lemon
salt and freshly ground black pepper
1 Sweet Romaine lettuce, shredded
175g cherry tomatoes, halved
half cucumber, deseeded and diced
1 red onion, chopped
75g pitted black olives
100g feta cheese, crumbled
Prep: 10 mins
1. Heat the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5 mins stirring occasionally until pale golden. Add the garlic, thyme and lemon juice and seasoning to taste, stir well then remove from the heat.
2. Arrange the lettuce in a large bowl, scatter over the remaining ingredients, then add the mushrooms and all the pan juices. Toss to mix and serve with crusty bread.