Haloumi and Mushroom Salad

An appetising side dish, entree or buffet offering. The mushrooms can be left raw or browned slightly. I found the recipe in 'The Aucklander' in an article by Vic Williams.

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 24  mushrooms, white button
• 3  tablespoons  vegetable oil
•  salt
•  white pepper
• 2  tablespoons pine nuts
• 100  g cheese, haloumi
• 1  tablespoon lemon juice
• 4  tablespoons extra virgin olive oil
•  pepper, freshly ground
•  salad greens, washed dried and torn into pieces

Directions

1. Set oven to 180°C Cut off and discard a sliver from two sides of each mushroom to ensure even slices later on.
2. Wipe the caps clean with a damp paper towel, brush with oil and season lightly.
3. 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.
4. Meanwhile, heat a frying pan and cook the pinenuts, tossing, until they just begin to colour. Take care becasue they burn easily. Put aside.
5. 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.
6. Shake the lemon juice, Extra Virgin Olive Oil and seasonings in a screwtop jar, then toss the dressing with the salad greens, keeping a little bit back.
7. To serve, arrange the salad greens on plates and top with the mushrooms and cheese slices.
8. Drizzle with the reserved dressing and scatter with the pinenuts.