Haloumi And Mushroom Salad Food
HALLOUMI, CARROT & ORANGE SALAD
Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day
Provided by Good Food team
Categories Lunch, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
- Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.
Nutrition Facts : Calories 338 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium
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.
MUSHROOM & HALLOUMI WRAP RECIPE
Provided by South African Mushroom Farmers' Association
Categories Main
Time 20m
Number Of Ingredients 13
Steps:
- Heat the oil in a pan and fry the mushrooms and paprika for 4 - 5 minutes, or until the mushrooms are cooked. Set aside.
- In the hot pan, fry the halloumi slices for 30 - 40 seconds per side and set aside.
- Combine the cream cheese, herbs and lemon juice and zest in a small bowl.
- To assemble, place a toasted wrap on a flat surface a spread some of the cream cheese mixture down the middle.
- Top with the reserved mushrooms and halloumi cheese, and some avocado slices, rocket and micro salad leaves. Serve at once.
Nutrition Facts :
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- To make the vinaigrette, combine canola oil, balsamic vinegar, shallot and Dijon mustard in a jar with a tight fitting lid. Mix well and set aside.
- Heat a large non-stick skillet over medium heat and add the walnuts. Toss frequently until toasted and fragrant, 1 to 2 minutes. Remove from skillet and set aside.
- In the same skillet, over medium heat add sliced cheese and cook for 2 to 3 minutes per side or until browned. Remove from skillet and set aside.
- In the same skillet, over medium heat add canola oil. Add shallots, mushrooms, thyme, salt and pepper. Cook for about 5 to 10 minutes; or until mushrooms are browned and liquid has evaporated. Set aside.
PORTABELLA WITH HALLOUMI ‘BURGERS’ - MUSHROOM COUNCIL
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From mushroomcouncil.com
Estimated Reading Time 40 secsCalories 260 per serving
From mushroomcouncil.com
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- Heat grill to medium-high heat (about 450 degrees), wash mushroom caps, then, in a shallow bowl, combine the balsamic vinegar and olive oil, and place mushrooms gill-side down in the mixture
- When the grill is hot, grill the mushrooms on the gill side first for about five minutes, or until they start to sweat, then flip and grill two to three minutes more
- Add halloumi to the grill, then grill two minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable, then sprinkle salt and pepper onto the tomato to taste
- Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato, and fresh basil leaves, then wrap, and serve hot.
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From goodfood.com.au
Servings 4Total Time 30 minsCategory Main-Course
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Servings 4Total Time 30 minsCategory Main-Course
- Mix butter with herbs, anchovy, garlic, curry powder and a squeeze of lemon juice to make a spreadable consistency.
- Heat a grill pan or barbecue until hot, brush mushrooms with herb butter, season and grill for five minutes on each side, or until well cooked. Brush liberally with herb butter while cooking.
- Dust haloumi with flour, cook on grill on both sides until golden and place on top of mushroom. Squeeze over some lemon juice and dollop with spicy mayonnaise. Add pickles and serve on toasted buns immediately.
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- Place tomatoes and mushrooms, facing up, on a tray. Brush all sides of vegetables liberally with the dressing and set aside, reserving remaining dressing for later use.
- Preheat BBQ grill on MEDIUM-HIGH. BBQ mushrooms and tomatoes for 5 minutes, turning occasionally until mushrooms are just tender and tomatoes slightly charred. Remove to tray.
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- First, wash and carefully remove the stalk of the Portabello mushrooms.Pat dry with kitchen paper, then place on a foil lined baking tray and drizzle with a little olive oil.
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From foodmamma.com
Reviews 1Estimated Reading Time 2 mins
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Reviews 1Estimated Reading Time 2 mins
- For the halloumi, cut them into little squares and lightly toss in flour. Pan fry in just a touch of oil until the cheese is golden brown on all sides. Sprinkle the cooked cheese with some sumac.
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- Combine the mushrooms, olive oil, salt, pepper and oregano in a bowl. Place on baking tray and cook in a 200 deg C oven for 30-35 mins. Remove and set aside and allow to cool slightly.
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From chatelaine.com
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