Haloumi and Mushroom Salad

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

• Ready In: 25 mins
• 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.