Best Haloumi And Mushroom Salad Recipes

Roasted Mushroom and Halloumi Grain Bowl image

Provided by Ali Slagle

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 pound cremini or button mushrooms, sliced 1/4-inch thick
1 bunch scallions, trimmed and cut into 1-inch lengths
8 to 9 ounces halloumi, torn into bite-size pieces
4 tablespoons extra-virgin olive oil, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
1 cup pearled barley or farro
1 cup Greek yogurt or sour cream
1/2 cup Kalamata olives, pitted and coarsely chopped
1 lemon
1 1/2 to 2 cups thinly sliced raw vegetables (such as brussels sprouts, celery, fennel, cucumbers and radishes)
1/3 cup torn mint, dill or watercress

Steps:

Heat the oven to 425 degrees. On a parchment-lined sheet pan, toss together the mushrooms, scallions, halloumi and 3 tablespoons oil; season with salt and pepper. (The pan might be crowded, but that's OK.) Roast on the bottom rack until crisp and golden, 25 to 30 minutes.
Meanwhile, in a large saucepan, cover the barley with 2 inches of water and season with salt. Bring to a boil over high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Drain, rinse under cold water, then leave in the strainer to drain again. Hold onto the saucepan; there is no need to wash it at this stage.
In a small bowl, stir together the yogurt and olives; season to taste with salt and pepper.
When the mushroom mixture is done roasting, finely grate the zest of the lemon over it and stir to combine. Shake the barley to get rid of any water, then transfer it back to the saucepan, along with the raw vegetables, herbs and the remaining 1 tablespoon oil. Halve the lemon and squeeze enough juice into the barley mixture until it tastes peppy and fresh (about 2 tablespoons); season to taste with salt and pepper.
Spoon and spread out a small amount of the barley into bowls, then add small spoonfuls of yogurt and top with a layer of the mushroom mixture. Repeat with another layer of barley, yogurt and mushrooms. Drizzle with olive oil. Leftovers will keep for up to 2 days refrigerated. Adjust seasonings with salt and lemon juice.

Haloumi and Mushroom Salad image

Provided by Kiwi Kathy

Categories Greens

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

24 mushrooms, white button
3 tablespoons vegetable oil
salt
white pepper
2 tablespoons pine nuts
100 g cheese, haloumi
1 tablespoon lemon juice
4 tablespoons extra virgin olive oil
pepper, freshly ground
salad greens, washed dried and torn into pieces

Steps:

Set oven to 180°C Cut off and discard a sliver from two sides of each mushroom to ensure even slices later on.
Wipe the caps clean with a damp paper towel, brush with oil and season lightly.
Cook in the oven, cap side up for 10 minutes then turn over and cook for another 5 minutes. Cut into 1/2 cm slices.
Meanwhile, heat a frying pan and cook the pinenuts, tossing, until they just begin to colour. Take care becasue they burn easily. Put aside.
Heat 1 tbsp of oil in the pan, slice the haloumi and cook for a minute or so on each side, or until it turns a patchy golden brown.
Shake the lemon juice, Extra Virgin Olive Oil and seasonings in a screwtop jar, then toss the dressing with the salad greens, keeping a little bit back.
To serve, arrange the salad greens on plates and top with the mushrooms and cheese slices.
Drizzle with the reserved dressing and scatter with the pinenuts.