BBQ Mushroom & Haloumi Salad
Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 375grams portobello or white flat mushrooms, trim stalks
- 20grams Gourmet Garden cold blended garlic paste
- 250grams cocktail truss tomatoes, on the vine, cut into pairs
- 400grams haloumi, drained, sliced
- 120grams leafy salad mix
- 1/3 cup extra virgin olive oil
- 40milliliter lemon juice
- 3teaspoons dried oregano leaves
- 1 pinch cracked black pepper
- red onion, thinly sliced
- crusty bread (to serve)
Method
Step 1 of 5
Combine olive oil, lemon juice, garlic and oregano, season with salt and pepper.
Step 2 of 5
Place tomatoes and mushrooms, facing up, on a tray. Brush all sides of vegetables liberally with the dressing and set aside, reserving remaining dressing for later use.
Step 3 of 5
Preheat BBQ grill on MEDIUM-HIGH. BBQ mushrooms and tomatoes for 5 minutes, turning occasionally until mushrooms are just tender and tomatoes slightly charred. Remove to tray.
Step 4 of 5
Add Haloumi to the BBQ plate, cook for 1-2 minutes each side or until golden and warmed through. Add to the warm mushrooms.
Step 5 of 5
Layer salad leaves, mushrooms, tomatoes and haloumi on a serving platter, top with onion and drizzle over remaining dressing. Serve with a side of crusty bread.
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