Grilled portobello mushrooms on a bed of cabbage
- 4 portobello mushrooms
- quarter of a red cabbage
- quarter of a white cabbage
- 1 fennel bulb with fronds
- 1 bell pepper
- seeds of 1 pomegranate
- olive oil, salt
Shred the cabbage very finely and cut the pepper into strips. Season with salt, sugar and lemon juice and leave to stand.
Cut the portobello mushrooms into thick slices and the fennel bulb into thin slices, season with salt and pepper, then sauté.
Arrange the cabbage on a plate and top with the mushroom and fennel slices. Sprinkle with pomegranate seeds and garnish with the fennel fronds.