Salad of Champignons | Australian Mushrooms

Ingredients

• 5 large Portobello Mushrooms
• 1 sprig rosemary
• Olive oil
• Salt and pepper
• 2 heads baby cos, washed, quartered on ice
• 5 slices Serrano Ham
• 50g haloumi diced, grilled
• 2 soft boiled eggs (6 minutes) cut in quarters
• 5 crispy croutons
• Handful shaved parmesan
• 200 ml light Greek yoghurt
• 1 tablespoon olive oil
• 1 tablespoon grated parmesan
• 1 small garlic clove, minced
• 1 anchovy finely chopped (optional)
• 1 splash Worcestershire sauce
• ½ bunch chives finely chopped