Combine the garlic, mushrooms, herbs, vinegar and olive oil in a large bowl and season with Himalayan salt and freshly ground pepper. Toss and let it stand at room temperature for an hour.

Pre-heat the oven to grill.

Brush the polenta squares with some olive oil, and grill until browned – about 8 minutes each side. Meanwhile, place the mushrooms on a tray in a cooler part of the grill and cook until tender (about 10 minutes), turning frequently to avoid burning.

Place the rocket on a plate, and top with the polenta slices. Spoon the mushrooms on top of the polenta and garnish with Parmigiano-Reggiano. If you feel in the mood for a pizza-type slice, add some more cheese on top and place under the grill until the cheese has melted.

Andy’s Sugar Safe® Tips

Before serving, drizzle with your favourite nut/seed/olive oil to add to the macronutrient (protein/carbohydrate/fat) density.