•  ⅓ cup (80ml) olive oil
•  2 cloves garlic, crushed
•  2 teaspoons thyme leaves
•  sea salt and cracked black pepper
•  2 pieces lavash bread
•  4 rashers bacon
•  4 large field mushrooms
•  150g feta, sliced
•  flat-leaf parsely leaves, to serve

  Place the oil, garlic, thyme, salt and pepper in a bowl and mix until well combined. Brush the bread with half the oil mixture and grill (broil) under a preheated hot grill for 1 minute or until crispy and golden. Set aside. Grill (broil) the bacon until crispy and golden. Set aside and keep warm. Heat a char-grill pan over medium heat. Brush the mushrooms with the remaining oil mixture and char-grill for 3–5 minutes or until tender. Break the bacon into pieces. To serve, top the mushrooms with the bacon, feta, parsley and crispy lavash pieces. Serves 4.