Peel the skin off the mushroom
Mix 1 tbsp of olive oil and 1 tbsp of balsamic vinegar and brush the mushroom with it. Season with sea salt.
Brush the pepper with the olive oil
On the preheated Bbq place the pepper skin up and mushroom skin down. Cook it using indirect method on medium heat for about 15 min. The skin on the pepper should start to seperate.
Cool down the peppers little bit and using fingers take the skin off.
Cut the chicken fillet in 2 thin slices
Chop up basil and garlic fine. Add 1 tbsp of olive oil and a pinch of sea salt. Mix it up
Cover chicken fillets with it
Cook the chicken fillet directly on BBQ on medium/ high temparature. Cook it for about 5 - 6 minutes from both sides
When chicken is almost ready toast the bap and heat up mushroom and peppers. Cut the core ot of the lettuce and place directly on the Bbq
Spread the bottom of the bap with houmous. Place chargrilled lettuce on it. Make next layers of the chicken fillet, mushroom and pepper.
