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Roasted mushroom and haloumi salad with crispy lentils

Name: Roasted mushroom and haloumi salad with crispy lentils
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
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 teaspoons pink peppercorns, lightly crushed; 1/3 cup (25g) grated parmesan; 50g baby spinach leaves; 1/2 cup (50g) walnuts, chopped; 2 garlic cloves, crushed; 100ml extra virgin olive oil

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Roasted mushroom and haloumi salad with crispy lentils — Roasted mushroom and haloumi salad with crispy lentil

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by Warren Mendes

delicious. team

Oct 03, 2015

Create the perfect meat-free winter meal with this roasted mushroom and haloumi salad served with crispy lentils and spinach pesto.

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 teaspoons pink peppercorns, lightly crushed

Spinach pesto

1/3 cup (25g) grated parmesan
50g baby spinach leaves
1/2 cup (50g) walnuts, chopped
2 garlic cloves, crushed
100ml extra virgin olive oil

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper. Place lentils in a pile at one end of tray, and place haloumi slices and mushrooms, stalk-side up, at the other end. Drizzle with oil and season. Roast for 25 minutes or until mushrooms are tender, haloumi is golden and lentils are crisp. Remove tray from oven. Set aside.
2.

Meanwhile, for the pesto, combine all the ingredients in a small food processor and whiz to a smooth paste. Set aside.
3.

Carefully pour the roasting juices from the mushroom cups into a small bowl.
4.

Add lemon juice and whisk to combine to make a dressing. Slice the mushrooms.
5.

Combine mushroom, beans, leaves, haloumi and lentils in a bowl. Drizzle with dressing, spoon over pesto and scatter with peppercorns to serve.