How to make
Peel the mushrooms and cut them into thin slices. Put them in a bowl and add the juice of half a lemon, the sprigs of fresh thyme and a pinch of salt. Allow the mushrooms to marinate in the mixture.
Cut the pink tomatoes and cucumbers into small cubes and place them in a separate bowl. Finely chop the leeks, halve the cherry tomatoes and add them. Add the olives to the salad.
Poach the egg in a saucepan of boiling water.
Cut the yellow cheese into square pieces and prepare the breading products in bowls. Roll the pieces first in the flour, then dip them in beaten egg and finally roll them in the breadcrumbs.
Fry the yellow cheese in a very well heated pan with oil until the breading acquires a golden color.
Season the salad with olive oil and salt and stir. Serve by forming a salad base, garnished with marinated mushrooms, poached egg and crunchy yellow cheese on top. At the end, crumble the slice of cow's milk cheese.
