Serves 2 as a main meal or 4 as a starter

Takes 25 minutes

This is a simple but incredibly tasty warm salad, combining different textures. The croutons are very more-ish and the dressing has a great complexity. It makes slightly more dressing than you’ll need but it lasts well in the fridge and goes well with most leaves.

The croutons:-

100g sourdough (3-4 medium slices), torn into 2cm pieces

2 tbspns thyme leaves (preferably lemon thyme), torn from the stems

1 dstspn finely chopped chives

4 tbspn extra virgin olive oil

The mushrooms:-

4 large Portobello mushrooms (about 300g)

Olive oil to brush

For the red wine dressing:-

185ml good quality red wine (we use Malbec)

2 tbspns extra virgin olive oil

2 tbspns avocado oil

2 tsps lemon juice

2 tsps mild honey (or agave syrup to make it vegan)

4 drops truffle oil

To serve:-

2 large handfuls of red salad leaves such as sorrel, mustard, beetroot or radicchio

1 celery stick, finely sliced on the diagonal

a small handful of celery leaves, torn

• Preheat the oven to 200C

• Put the bread, thyme, chives and olive oil in a bowl, mix together and season well. Spread out on a baking sheet and bake for 5-7 minutes until golden and crispy. Remove and allow to cool down a little

• Set a grill on a high setting. Brush the mushrooms on both sides with a little olive oil. Place them on a baking rack stem side down, ensuring that there is a tray underneath to catch the juices. Grill them for about 10 minutes, until softened and wrinkled around the edges, then turn over and grill until lightly crisp around the edges and cooked through. Remove, tear into quarters and keep warm

• While the mushrooms are cooking, make the dressing by putting the wine into a small saucepan. Bring to the boil, and boil rapidly until it has been reduced to 60ml. Pour into a heatproof screw-top jar, along with the honey, lemon juice and olive and avocado oils. Season, then shake vigorously to combine

• To serve, put a handful of the red salad leaves on each plate, then celery stalks, and drizzle over a little dressing. Top with the mushrooms and add another good glug of dressing. Top with the bread croutons and celery leaves, and serve