Mushroom and Tomato Salad

• 350g Mushrooms, medium sized preferably Button
• 1tbsp Lemon Juice to taste
• Pinch of Ground Coriander
• Few grains of Curry Powder
• 2 -3 tbsp Double Cream
• 150g Tomatoes, cherry or small plum, halved
• Watercress or Lambs Leaf Lettuce
• Parmesan Cheese, shavings

Cut the mushrooms into thin slices lengthways, trimming the stems if long.

Place the mushrooms in a bowl and toss in lemon juice, spices and a little seasoning.

Fold in 2 tbsp cream. Taste and add extra lemon juice, seasoning or cream if desired.

Place a bed of lettuce leaves on the serving plates and add the mushrooms.

Divide the tomatoes between the 4 plates.

Season with pepper and shave a few small Parmesan slices on top.

Chill slightly before serving.

To make a more substantial meal, serve with crusty bread.