• 400g mushrooms, thickly sliced
  • 100g baby spinach
  • 400g halloumi, drained, sliced
  • 2/3 cup semi-dried tomatoes
  • Extra virgin olive oil & crusty bread barbecued

Dressing ingredients

  • 1/3 cup olive oil
  • 1 large lemon, juiced
  • 2 garlic cloves, crushed
  • 3 tsp dried Greek oregano
  • 1 small red chilli, finely chopped

Author of this recipe

White Prince Mushrooms

White Prince Mushrooms

Grower / producer

Mushrooms are a versatile all-rounder that can be included in many cuisines and meals from breakfast, to lunch and dinner - and of course salads too! Read more

Our family loves mushrooms (well we are mushroom growers!) This salad is a family favourite and combines lovely Greek flavours. Enjoy.

Total votes: 690


  • Combine the olive oil, lemon juice, garlic, oregano, chilli and salt and pepper in a bowl and whisk. Use a little of the marinade to brush over both sides of the haloumi. Add the mushrooms to the remaining marinade and stir to coat all the mushrooms. Cover and refrigerate both the mushrooms and halloumi for 30 minutes.
  • Preheat a greased barbecue plate on medium-high. Barbecue the mushrooms for 5 minutes, turning occasionally until just tender. Remove to a large bowl. Barbecue the halloumi for 1-2 minutes each side or until golden and warmed through. Add to the warm mushrooms.

Mushroom halloumni spinach salad preparation

  • Add the tomatoes and spinach to the mushrooms and cheese, toss gently to combine. Arrange on serving plates, drizzle with a little extra virgin olive oil and serve with barbecued bread.

Mushroom halloumni spinach salad

Tips from the author

Tip: Haloumi is a semi-hard, brined cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It has a high melting point and so can easily be fried or grilled. It can be found in packets in the cheese section of the supermarket.


Want to stay up-to-date? Subscribe to our newsletter!