Roast sirloin with marinated mushrooms

Cut the chestnut mushrooms and grilled roast beef into slices.

Press the garlic cloves.

Wash the mesclun and split it into pieces.

In a pan, bring plenty of water with a fourth of the lemon juice and a little salt to the boil.

Add the slices of mushroom, cook them in 5 minutes and let them drain in a colander.

Beat the remaining lemon juice in a bowl with the garlic, olive oil, thyme and some salt and freshly ground pepper to make a dressing.

Mix the mushrooms in a bowl with a few tablespoons of dressing.

Divide the mesclun and arugula over plates.

Fold the slices of roast beef double and roll them loosely into roses.

Put the florets with the grill edge upwards on the lettuce and spread the mushrooms over it.

Sprinkle the rest of the dressing over the lettuce.