HALOUMI AND MUSHROOM SALAD

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.