| Ingredients | Quantity |
| Portobello mushrooms | 2ea |
| Soya sauce | 15ml |
| Balsamic vinegar | 15ml |
| lettuce | 20g |
| Brunoised onions | 10g |
| Cocktail tomato (1/2) | 5ea |
| Cucumber (wedges) | 4ea |
| biltong | 25g |
| Salad dressing (see recipe) | 10ml |
| Crouton
| 7ea |
| Red pepper reduction (see recipe) | 15ml |
| Equipment used | Chemicals used |
| Sauce pan | Sanitizer |
| Wooden spoon | Multi purpose |
| Green board | Oven/grill |
| Chef’s knife |
|
| Salad plate |
|
1. Mise en place all ingredients, stations, equipment and utensils
2. Sauté chopped mushrooms and biltong in red pepper reduction
3. Add soya sauce and balsamic to taste
4. Salad – chiffonade lettuce
5. Brunoise onions
6. Brunoise cucumber
7. Cut cocktail tomatoes in halve
8. Place all ingredients on salad plate
9. Place hot biltong and mushroom mix on top
Chef’s tip
Use baby leaf lettuce for presentation
Can add avo slices
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