adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted mushroom and haloumi salad with crispy lentils
Roasted mushroom and haloumi salad with crispy lentils
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate your winter dining with a hearty roasted mushroom and haloumi salad, topped with crispy lentils and drizzled in savory spinach pesto.
Ingredients:
  • 400g can lentils, rinsed, drained
  • 250g haloumi, thinly sliced
  • 4 portobello mushrooms, stalks removed
  • Olive oil, to drizzle
  • Juice of 1 lemon
  • 200g green beans, trimmed, blanched
  • 150g mixed salad leaves (mesclun)
  • 2 tsp pink peppercorns, lightly crushed
  • 25g parmesan
  • 50g baby spinach leaves
  • 50g walnut
  • 2 garlic cloves, crushed
  • 100ml extra virgin olive oil
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with parchment paper. Arrange lentils on one side of the tray and haloumi slices and mushrooms on the other side, with mushrooms stalk-side up. Drizzle everything with oil, season well, and roast for 25 minutes until mushrooms are tender, haloumi is golden, and lentils are crispy. Take the tray out of the oven and let it cool slightly.
  • Combine all the pesto ingredients in a small food processor and blend until smooth. Set aside.
  • Gently transfer the flavorful roasting juices from the mushroom cups into a small bowl.
  • Whisk in fresh lemon juice to create a zesty dressing, then slice the mushrooms.
  • In a bowl, toss together mushrooms, beans, greens, halloumi, and lentils. Drizzle with dressing, spoon pesto over the top, and sprinkle with peppercorns before serving.

Similar Recipes