Salad of ox Tongue with Gremolata and Pecorino

• ½ poached ox tongue
• 1 banana shallot, peeled and sliced into rings
• sea salt and black pepper
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Wrap the ox tongue in cling film and put into the freezer for 1–2 hours until firm. Unwrap and slice as thinly as possible, using a strong, sharp knife. Overlap the slices on individual serving plates and scatter over the shallot rings and some salt. Set aside.

To make the gremolata, crush the garlic with a pinch of salt, using a pestle and mortar. Mix in the lemon zest, lemon juice and