Mediterranean Salad With Lemon Basil Dressing

• 5 1/4 oz baby spinach leaves
• 7 oz char-grilled red pepper, sliced thickly
• 1/2 lb grilled artichokes, halved
• 1/2 cup green olives
• 8 None portobello mushrooms
• 14 oz haloumi cheese, sliced thickly
• 2 tbsp lemon juice
• 1/3 cup extra virgin olive oil
• 1 clove garlic, peeled and crushed
• 2 tbsp finely shredded fresh basil

1. Combine the spinach, pepper, artichokes and olives in a large bowl.
2. To make the lemon basil dressing, combine lemon juice, oil, garlic, and basil in a screw-top jar; seaon, close the lid and shake well.
3. Cook the mushrooms on an oiled, heated griddle pan or grill, loosely covered with foil, for about 5 mins or until browned and tender. Season, then cover to keep warm.
4. On same oiled pan, cook the haloumi slices quickly and in batches, over high heat until browned lightly on both sides.
5. Top the spinach mixture with mushrooms, haloumi and lemon basil dressing.

baby spinach leaves, red pepper, grilled artichokes, green olives, portobello mushrooms, haloumi cheese, lemon juice, extra virgin olive oil, clove garlic, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/22761 (may not work)