1. Cut the mushrooms into 1 cm wide strips lengthwise. Score them to fry faster. Season with salt and pepper, then fry in a pan with olive oil.

2. Divide the head of Romaine lettuce into 4 wedges. Season with salt and pepper, then fry briefly in a pan with olive oil until golden. Don’t fry for too long or they will get mushy. In the same pan fry the cherry tomatoes briefly.

3. Place a few fried mushroom strips, one wedge of lettuce and two cherry tomatoes on a plate. Then drizzle with olive oil and balsamic vinegar. Decorate with your favourite herbs and small salad greens. You can add a few wild strawberries too.