Ingredients:

• Oyster mushrooms (Dhingri) – 150g, chopped

• Zucchini (Turai) – ½ cup, diced

• Bell peppers (Shimla mirch) – ½ cup, diced

• Lettuce (Salad patta) – 1 cup

• Olive oil (Jaitoon ka tel) – 2 tbsp

• Vinegar (Sirka) – 1 tsp

• Soy sauce (Soya sauce) – 1 tsp

• Salt & pepper – to taste

Options:

• Veg → as is.

• Non-Veg → add grilled chicken strips or boiled egg.

• Vegan → use olive oil only, no dairy.

Method:

• Heat oil in pan, sauté zucchini, bell peppers, and mushrooms.

• Deglaze with vinegar & soy sauce, season with salt and pepper.

• Arrange lettuce on a plate, spoon warm veggies on top. Drizzle leftover mushroom sauce from pan as dressing.

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