Cabbage salad and pomegranate stuffed grilled Portobello
- 8 Portobello mushrooms
- pomegranate seeds
For the yogurt dipping sauce:
- fresh herbs
For the salad:
- white cabbage
- fresh dill
- olive oil
Thinly slice the cabbage. Make a dressing using the lemon juice, salt, chopped fresh dill and olive oil, then gently toss the cabbage in it.
Remove the stem from the portobello mushrooms and grill the heads.
Place the cabbage salad and the yogurt sauce into the mushrooms and sprinkle with pomegranate seeds.