Vegan Portobello salad

Ingredients:

4 Portobello mushrooms
1 lettuce
2 bell peppers
sweet balsamic vinegar
garlic
coriander
oil, salt and pepper

Preparation:
Remove the stem from the Portobello mushrooms then cut into slices the thickness of two fingers.

Brush the mushroom slices with a marinade made from oil, salt, pepper, garlic, and coriander, then fry quickly on both sides in a little oil.

Wash the lettuce and peppers and cut into strips. Arrange on a plate, drizzle with balsamic vinegar, then top with the mushroom slices. Makes an excellent starter or a light supper.