Spinach salad wrapped in pecorino crackling
Heat the grill to 180C, make a 2-inch wide by 8-inch 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.