Ingredients:
200 g raw button mushroom
100 g baby spinach (washed and drained)
2 cloves of finely chopped garlic
1/2 green bell pepper (cubed)
1/2 red bell pepper (cubed)
1 small tomato (cubed)
Chili pieces (according to taste)
25 g grated cheese
1 tsp lemon juice
2 tsp Vinegar
Olive oil
Salt
Pepper

Preparation of the salad dressing:
In a small bowl whisk olive oil, lemon juice, vinegar, salt and pepper together.

Preparation of the salad:
Wash mushrooms without soaking it in water. Pat dry with paper towel until all the water is absorbed in to the paper towel. Put mushrooms in to a bowl, add olive oil to cover the mushrooms, then add garlic, chili pieces and salt, mix well. Keep aside to marinate for 1 hour.
Heat a frying pan and put mushrooms one by one. Turn around and grill it. (Don't add oil as marinate already has oil). Grill the mushrooms for 5-6 minutes turning them frequently. When done put it on to paper towel.
Put the spinach in to a salad bowl; add bell pepper, tomatoes and the salad dressing. Toss well. Garnish with cheese and then arrange mushrooms on the top of the salad. Serve immediately.