An appetizing salad that can be served as a side dish, entree or buffet offering…
Serves: 4-6 Preparation time: 15′ Cooks in: 10 Ready in: 25′
500-600 gr baby spinach
8-10 small cherry tomatoes
1 cup sun-dried tomatoes, dry-packed
4 oyster mushrooms, in large pieces
4 small radishes
200 gr haloumi cheese, in slices
50 gr walnuts, a little crushed
a little extra-virgin olive oil
For the vinaigrette:
2 garlic cloves, crushed
1 tbsp mustard
1 tsp thyme
150ml extra-virgin olive oil
salt, freshly ground black pepper
Place the sun-dried tomatoes in a medium bowl. Cover with boiling water and allow them to soak and rehydrate for 15 minutes. Drain and slice them thinly.
Mix all ingredients for vinaigrette sauce in a bowl.
In a large serving bowl mix the spinach, cherry tomatoes, sun-dried tomatoes and radishes. Pour over half vinaigrette sauce and toss.
Heat the grill. Oil the mushrooms and haloumi slices and grill them until both sides are golden and crisp.
Place the mushrooms and haloumi slices over the salad, pour over with the rest of vinaigrette sauce, sprinkle with the walnuts and serve.