Clean the portobellos and remove the stems. Heat the olive oil in a pan and cook the portobello on the open side for 5 minutes on medium heat. Turn over the portobello and cook for another 5 minutes. Add some pepper and salt on both sides for more taste.
Zest the lemon and juice it. Mix 1 table spoon of lemon juice (per 4p) together with the lemon zest with the grated carrots.
Cut the onion in very thin rings and crumble the (violife) greek white cheese.
Spread the hummus on both sides of the buns. Add the spinach leave, portobello, violife greek white, red onion, and carrots.
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Tips
Tip 1
Of course also very nice with some fries on the side :)
