What you need:
Portobello mushroom, asparagus, 2 boiled eggs, tomatoes and chilli, paleo mayonnaise.
What you need to do:
Mushroom: cook in the oven at 180 degrees celcius for about 10-15 minutes (or until softened), top with a bit of coconut/olive oil, and some salt and pepper to taste. Alternatively, you can cook it in a frying pan.
Asparagus: steam until slightly tender. Yep, that’s it.
Eggs: Boil. See? Easy!
Tomatoes and chilli: I used a handful of cherry tomatoes but you can use any that you prefer or have to hand. Chop them up, chop a chilli, add coconut/olive oil (or a touch of ghee for a treat) to your pan, add chilli and tomatoes, season with salt and pepper, add a dusting of chilli powder if you want more heat, and fry. This takes about 5 minutes.
Paleo mayo: See recipe under ‘Paleo Recipes’. I added a smidgen of paprika to it to spice it up.
And that’s about it. Stack it up, and serve!