Mushroom, Mango & Halloumi Salad - THE STEALTHY SUPERPOWER OF MUSHROOMS
Here’s a heads up recipe for ordinary people like us – Protein isn’t the sole preserve of gym bros!
Ingredients
Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1 tbsp Dijon mustart
- salt and pepper to taste
Salad:
- 250g white button mushrooms sliced
- 1 clove galic lightly crushed
- 1 fresh red chilli sliced (something mild like a serrano)
- 1 tsp mized dried herbs
- 250g packaged block of halloumi cheese most brands range between 250g-300g
- 1 small Mediterranean cucumber sliced into ribbons using a peeler
- 1 large ripe mango peeled and sliced
- 80g baby spinach
- 2 spring onions sliced
- handul fresh mint leaves
- olive oil for cooking
- salt and pepper to taste
Instructions
For the vinaigrette:
- Place all the ingredients together in a little jar with a lid.
- Season well with salt and pepper
- Shake thoroughly until emulsified and keep in the fridge until serving.
For the salad:
- Prep all raw ingredients ahead of time so you can serve the mushrooms and halloumi straight out of the pan
- Heat a large frying pan on medium-high heat.
- Add a drizzle of olive oil and pan fry the mushrooms, with the smashed garlic clove until golden.
- Add the chilli and sauté for a minute until fragrant.
- Season well with salt, pepper and dried herbs.
- Remove from the pan and set aside, discarding the crushed garlic clove.
- Wipe out the pan with paper towel.
- Place the pan on medium heat.
- Add slices of halloumi in a single layer making sure they have full contact with the pan.
- Pan fry on both sides until golden brown and crisp.
Assemble the Salad:
- Assemble the salad layering the fresh ingredients and cooked mushrooms and halloumi.
- Shake the dressing again before drizzling over the salad.