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.
Provided by Kiwi Kathy
Categories Greens
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
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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Adal Chaudhary
[email protected]This salad was delicious! The haloumi was grilled perfectly and the mushrooms were very flavorful. The dressing was also very good, and I liked the addition of the fresh herbs.
janine odendaal
[email protected]This salad was a bit too salty for my taste, but otherwise it was very good. I think I would use less feta cheese next time.
Mona Yehia
[email protected]This salad was very easy to make and it turned out great! The haloumi was crispy on the outside and tender on the inside. The mushrooms were also very flavorful. I will definitely be making this again.
JONATHAN EBENEZER
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures. The haloumi was especially popular.
innocent multy i
[email protected]This salad was very easy to make and it was delicious! The haloumi was grilled to perfection and the mushrooms were very flavorful. The dressing was also very good, and I liked the addition of the fresh herbs.
Khan A
[email protected]This salad was a bit bland for my taste. I think I would add some more herbs or spices to the dressing next time.
James Mlambo
[email protected]I followed the recipe exactly and the salad turned out great! The haloumi was crispy and the mushrooms were tender. The dressing was also very flavorful. I will definitely be making this again.
Fipe Foliaki
[email protected]This salad was a bit too oily for my taste, but the flavors were good. I think I would try grilling the haloumi instead of frying it next time.
mapula Selepa
[email protected]I made this salad for lunch today and it was delicious! The haloumi was grilled perfectly and the mushrooms were very flavorful. The dressing was also very good, although I added a bit more lemon juice to taste.
Azam Jan
[email protected]This salad was easy to make and very flavorful. I used a variety of mushrooms, including shiitake, oyster, and cremini, and they all worked well. The dressing was also very good, and I liked the addition of the fresh herbs.
Jony Sing
[email protected]I'm not usually a fan of haloumi, but this salad changed my mind. The cheese was grilled to perfection and had a lovely smoky flavor. The mushrooms were also very tasty, and the dressing was tangy and delicious.
Naseeb Kundi
[email protected]This salad was a hit at my last dinner party! The combination of salty haloumi, earthy mushrooms, and fresh greens was perfect, and the dressing was light and flavorful. I will definitely be making this again.