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: 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
Kosher salt

Step 1
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.

Step 2
Cut lettuce leaves with your hands and put in serving bowl. Add dill, spring onions and mushrooms and toss well.

Step 3
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.

Step 4
Grill cheese in a griddle pan or non-stick frying pan until nicely browned.

Step 5
Scatter cheese on top of salad, drizzle with dressing and serve.

Photo: George Drakopoulos / Food styling: Tina Webb

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