Spinach salad wrapped in pecorino crackling
Heat the grill to 180C, make a 2 inches wide by 8 inches long strip with the grated pecorino cheese on a baking parchment and grill until golden in colour; working quickly wrap the crackling around a ramekin and let cool completely.
To make the dressing place all the ingredients apart from the melted butter in an upright blender and blend; gently pour in all the warm butter and season with salt and pepper.
In a separate bowl mix the yoghurt and lemon juice and set aside.
Place the diced bacon in a pan with the olive oil and cook on medium heat until crispy. Drain from the cooking liquid and toss with the washed spinach, add a little dressing and serve in the centre of the pecorino cracklings.