This is a really yummy recipe and it is ideal for hot days when you don’t really feel like doing much cooking.

Ingredients

• 4 Giant mushrooms
• 1/4 cucumber
• 8 baby tomatoes
• lettuce or spinach leaves
• 2 Paninis – I buy the paninis on special at Fruit & Veg where they sell them 5 for R10 but you can use any other kind of crispy bread or rolls  if you can’t find paninis.
• Olive oil for frying
• 1 tablespoon each olive oil, mayonnaise, tomato sauce, chutney and worcester sauce
• 2 cloves of garlic crushed

Method

1. Mix the olive oil mayonnaise, tomato sauce, chutney, worcester sauce and garlic together to create a marinade and marinate the mushrooms in it.  Use a container with a tight fitting lid so that you can shake the mushrooms in it to get it covered properly in the marinade
2. The mushrooms should marinade for at least an hour
3. Heat a heavy bottomed pan on the stove and warm about a tablespoon of olive oil in it at a time
4. Cut the paninis in half, and when the pan is hot enough, put the panini halves cut side down in the pan and toast it until it is nicely browned, set aside to cool
5. Once the mushrooms have marinated for an appropriate period of time, heat a griddle pan on the stove and grill the mushrooms until they are ready, turn them once or twice to cook them on both sides
6. To serve, place some lettuce or spinach leaves on the paninis, scatter some sliced cucumber and baby tomatoes over it and place the mushrooms on top

To serve, make a salad dressing of olive oil, balsamic vinegar and soy sauce or put a few dollops of creamy garlic dressing on it.

Serves 2

You can use any vegetables of your choice. I sometimes use red and yellow peppers, radishes, onion – any vegetable you like really. Enjoy!

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