This refreshing salad topped with plenty of fresh “mushies” is really easy to make! Enjoy it with crunchy bread or serve it as a side.
Serves: 4 Preparation time: 15′ Cooks in: 5′ Ready in: 20′
For the salad:
1 romaine lettuce, leaves washed, dry
1 pack white mushrooms, wiped with dump paper towel
200 gr haloumi cheese, in cubes
1/4 cup dill, finely chopped
4 spring onions, finely chopped
Kosher salt, freshly ground black pepper
For the vinaigrette:
1/4 cup extra-virgin olive oil
1 tbsp apple cider vinegar
2 tbsp fresh lemon juice
1 tbsp mustard mild
1 garlic clove, mashed
Cut mushrooms in slices. In a medium bowl, toss mushrooms with a little olive oil until coated. Season with a little salt and pepper and toss again.
Cut lettuce leaves with your hands and put in serving bowl. Add dill, spring onions and mushrooms and toss well.
Prepare the dressing: Whisk vinegar, lemon juice, garlic and mustard in a medium bowl. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper. If too thick, add 1-2 tbsp water.
Grill cheese in a griddle pan or non-stick frying pan until nicely browned.
Scatter cheese on top of salad, drizzle with dressing and serve.
Photo: George Drakopoulos / Food styling: Tina Webb