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
  • 400g haloumi, drained, sliced
  • Mushrooms thickly sliced (I use Australian Vitamin D Mushrooms)
  • 2/3 cup semi-dried tomatoes
  • roughly chopped 100g baby spinach leaves
  • extra virgin olive oil & crusty bread barbecued

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
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Our family loves mushrooms (well we are mushroom growers!) This salad is a real family favourite and combines lovely Greek flavours so much you feel like you are on the Greek Islands. Enjoy.

Preparation

  1. 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 haloumi for 30 minutes.
  2. 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 haloumi for 1-2 minutes each side or until golden and warmed through. Add to the warm mushrooms.
  3. 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.

Tips from the author

Tip: Haloumi can be found in packets in the gourmet cheese section of the supermarket.

Click here for more information about Australian Vitamin D Mushrooms