4 large Portabello mushrooms, trim stalks
1/4 cup olive oil
2 medium ripe tomatoes, quartered and deseeded
1 large ripe avocado, halved and peeled
100g Greek feta cheese, crumbled
2tsp cider vinegar
salt and ground black pepper to taste
1/3 cup humus
sliced grilled ciabatta bread to serve


Preheat a grill on medium-high heat.
Brush mushrooms on both sides with 2 tbsps olive oil.  Place mushrooms onto a grill tray and cook for 3-4 minutes on each side or until tender and heated through.  Set aside.
Cut the tomatoes and avocado into small pieces and place into a medium bowl.  Stir in the feta cheese.
To make the dressing, combine the remaining oil and vinegar in a small screw-top jar.  Shake well to combine.  Pour dressing over the tomato and avocado mixture and toss gently to combine.
Place the mushrooms, stem side up, on serving plates.  Top evenly with humus and avocado mixture.  Season with salt and pepper and serve with grilled ciabatta bread.

Preparation:   10 minutes
Cooking:         8 minutes
Serves 4.