Haloumi And Mushroom Salad Recipes

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HALOUMI AND MUSHROOM SALAD



Haloumi and Mushroom Salad image

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.

Provided by Kiwi Kathy

Categories     Greens

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Set oven to 180°C Cut off and discard a sliver from two sides of each mushroom to ensure even slices later on.
  • Wipe the caps clean with a damp paper 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.
  • Meanwhile, heat a frying pan and cook the pinenuts, tossing, until they just begin to colour. Take care becasue they burn easily. Put aside.
  • 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.
  • 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.
  • To serve, arrange the salad greens on plates and top with the mushrooms and cheese slices.
  • Drizzle with the reserved dressing and scatter with the pinenuts.

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