Haloumi and Mushroom Salad

Submitted by Kiwi Kathy

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

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 24 white button mushrooms
• 3 tablespoons vegetable oil
• salt and pepper, to taste
• 2 tablespoons pine nuts
• 200 g halloumi cheese, typical sized block
• 1 teaspoon lemon juice
• 4 tablespoons extra virgin olive oil
• freshly ground salt
• fresh ground pepper
• salad greens, washed, dried and torn into pieces

directions

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.