Haloumi and Mushroom Salad

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READY IN: 25mins
Recipe by Kiwi Kathy

Found this in my archives. Recipe by Vic Williams (NZ). Wine match Pinot Noir or pinot based Rose wines.

Ingredients Nutrition


  1. Heat oven to 180°C.
  2. Wipe the caps of the mushrooms clean with a damp towel, brush with oil and season lightly. Cook in the oven, cap side up for 10 minutes then turn over and cook for another 5 minutes. Cut into 1/2 cm slices.
  3. Heat a frypan and cook the pinenuts tossing, until they just begin to colour. Take care because they burn easily. Put aside.
  4. Heat 1 tbsp of oil in the pan, slice the Haloumi and cook for a minute or so on each side, or until it turns a patchy golden brown.
  5. Shake the lemon juice and seasonings in a screw top jar then toss the dressing with the salad greens, keeping a little but back.
  6. To serve, arrange salad greens on plates and top with mushrooms and cheese slices. Drizzle with the reserved dressing and scatter with the pinenuts.

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