Grilled portobello mushroom, watercress and sprouted seed salad and garlicky croutons

This week I have been rubbish at updating, and cooking. For saturday lunch this was lovely. I'm a big fan of mushrooms, especially portobello, and I think they go really well with goats cheese. I would have liked to add some toasted walnuts to this too, but the cupboard was bare!

A large mushroom, one per person
French goats cheese, the kind you can slice in a circle
Watercress
Sprouted seeds
Stale bread (I used seeded wholemeal)
a clove of garlic
Some thyme
Olive oil and balsamic vinegar
Salt and pepper

It's really easy to make this - just grill the bottom of the mushroom first, then add some thyme, salt and pepper to the top and the circle of goats cheese. Grill under a relatively high heat until the cheese is bubbling and golden brown.

The croutons I made by just frying up a little bit of garlic in olive oil, then adding the bread which i'd torn into quite chunky pieces. Cook on a lower heat until crisp.

Then just toss the watercress in a little oil and vinegar, add the seeds and sprinkle with the croutons, and serve the mushroom in the middle.