Because you add the acidic lime to the yoghurt, it will separate – don’t worry, it’s supposed to. If you have any deep, chocolatey urfa pepper, sprinkle over a pinch of that, it goes incredibly well with mushrooms.

This salad goes rather well with chicken with a lemon pickle glaze.

Recipe for peppery mushroom salad with a separated yoghurt dressing and Parmesan shavings

For 4 – 6

• 120ml/½ cup plain yoghurt – not the thick Greek type
• 3 tsp grainy mustard
• 120ml/½ cup olive oil
• Juice and zest of a lime
• 2 cloves of garlic, peeled and crushed with 2 tsps smoked salt
• A little fresh thyme
• 500g/1 lb 2 oz chestnut mushrooms – or whatever interesting mushrooms you can find
• 110g/4 oz peppery leaves – watercress or rocket, or a mix of both
• Indonesian long pepper
• A few shavings of a hard cheese – Parmesan ideally, or pecorino, or Grana Padano. Mushrooms also famously go well with blue cheese, so if you have any of that lurking in your fridge, you could use that.

1. Clean the mushrooms (peel them if you have to), and slice thinly.
2. Make the dressing by mixing the yoghurt, oil, garlic, pepper and the juice and zest of the lime all together in a small bowl.
3. Spread the peppery leaves out on a big serving platter, and arrange the mushrooms on top of them.
4. Then arrange over the cheese shavings.
5. Then drizzle over the separated yoghurt dressing.