Mushroom Gratin on Sprout Salad

Peel shallot and garlic and finely chop. Trim scallions, rinse and cut into thin rings.

Clean mushrooms and cut in half, depending on the size, quarter or slice - the mushroom pieces should all be the same size so that they cook evenly.

Rinse thyme and parsley, shake dry, pluck off the leaves and chop the herbs separately. Set aside about 1/3 of each for garnish.

Finely grate the cheese.

Heat 1 tablespoon oil in a pan. Sauté onion and garlic until soft over medium heat. Add mushrooms and thyme and sauté over high heat until all liquid has evaporated.

Mix in parsley and season with salt and pepper. Beat the eggs in a bowl with the grated cheese and fold into the mushrooms. Remove the pan from the heat.

Coat a shallow baking dish (about 20 x 30 cm) (approximately 8 x 12 inches) with a little oil and sprinkle with breadcrumbs. Pour in mushroom-egg mixture and bake in a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/350°F) for about 20 minutes.

Meanwhile, trim the lettuce, rinse and spin dry. Cut up into bite-sized pieces.

Rinse carrots, trim, peel and finely grate. Place sprouts in a sieve, rinse and drain well.

Cut lemon in half and squeeze. Place lemon juice in a small bowl and stir in honey. Blend in remaining oil with a small whisk and season with salt and pepper.

Arrange lettuces, carrots and sprouts on a large platter and drizzle with the dressing. Take mushroom gratin from the oven and let cool for about 5 minutes.