Haloumi And Mushroom Salad

1. 1

   Set oven to 180u00b0C Cut off and discard a sliver from two sides of each mushroom to ensure even slices later on.

2. 2

   Wipe the caps clean with a damp paper towel, brush with oil and season lightly.

3. 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. 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. 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. 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. 7

   To serve, arrange the salad greens on plates and top with the mushrooms and cheese slices.

8. 8

   Drizzle with the reserved dressing and scatter with the pinenuts.

* Per serving · 4 servings · Values may vary.