Ingredients: 200 g raw button mushroom 100 g baby spinach (washed and drained) 2 cloves of finely chopped garlic 1/2 green bell pepper (cubed) 1/2 red bell pepper (cubed) 1 small tomato (cubed) Chili pieces (according to taste) 25 g grated cheese 1 tsp lemon juice 2 tsp Vinegar Olive oil Salt Pepper
Preparation of the salad dressing: In a small bowl whisk olive oil, lemon juice, vinegar, salt and pepper together.
Preparation of the salad: Wash mushrooms without soaking it in water. Pat dry with paper towel until all the water is absorbed in to the paper towel. Put mushrooms in to a bowl, add olive oil to cover the mushrooms, then add garlic, chili pieces and salt, mix well. Keep aside to marinate for 1 hour. Heat a frying pan and put mushrooms one by one. Turn around and grill it. (Don't add oil as marinate already has oil). Grill the mushrooms for 5-6 minutes turning them frequently. When done put it on to paper towel. Put the spinach in to a salad bowl; add bell pepper, tomatoes and the salad dressing. Toss well. Garnish with cheese and then arrange mushrooms on the top of the salad. Serve immediately.
