Mediterranean Salad - Our Favorite Recipe

• A little e. v. olive oil
• 1 small red pepper, cut in quarters lengthwise, with the seeds and core removed
• 4 plump mushrooms, washed and de stalked
• 4 plump cloves of garlic, peeled
• 1 small ripe avocado, halved, peeled with the stone removed and sliced neatly
• 2 baby coglio/little gem lettuces or simular, quartered lengthwise
• Rocket leaves
• Lambs lettuce

• The juice of a large lemon poured into a measuring jug
• Add exactly double the amount of sunflower oil
• 1 tablespoon honey
• 1 teaspoon dijon mustard
• 1 clove garlic, crushed
• 1 dried chilli bashed into a powder in a pestle and mortar
• 2 teaspoons greek yogurt
• 1/2 teaspoon salt

1. Heat a little of the olive oil in a non stick fry pan.
2. Add the red pepper, garlic cloves and mushrooms - cook slowly over a medium heat. 
3. When golden brown on one side turn over, and repeat on the other side.
4. The mushrooms will be done first so remove and put to one side.
5. Make sure that the pepper and garlic are soft and golden then put to one side with the mushrooms.
6. Make the dressing by whisking all of the ingredients together in the measuring jug until evenly combined. (You may want to chill this before you use it.)
7. Take 2 dinner plates and arrange the salad ingredients evenly and neatly in the centre of each. (See picture)
8. Top with the avocado slices.
9. Slice the cooked mushrooms, red pepper and garlic and arrange evenly on top of the two salads.
10. Finally drizzle with the lemon dressing and serve immediately. 

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