Grilled Portabello Mushrooms

Overview: A very simple, light and nutritious dish. The combination of natural flavours from each of the ingredients are what make this dish what it is. An ideal brunch or light lunch.

Nutritional information: High in essential minerals, riboflavin, niacin, Vitamin C, K and A, and fibre

Ingredients: 2 portabello mushrooms, 6-7 cherry tomatoes, 1 ripe avocado, balsamic vinegar glaze, salt and pepper

Method: Turn your grill up to a high heat, and lay some foil out onto a tray. Wash your mushrooms and lay these onto the tray. Chop your cherry tomatoes into half and arrange these evenly into your mushroom heads. Sprinkle a pinch of salt and a good grinder of pepper over the two mushroom heads and whack the tray under the grill for 10-15 minutes (depending on how well you want it done). In the meantime, peel and chop the avocado up into 2cm pieces.

Once the mushrooms are done take them out and lay them out onto a plate. Now evenly slot your chopped avocado in between the tomatoes in the mushroom heads. Drizzle a bit of balsamic vinegar over the top of the heads and hey presto, it's ready!