Haloumi and Mushroom Salad

• 24 white button mushrooms
• 3 tablespoons vegetable oil
• salt and pepper, to taste
• 2 tablespoons pine nuts
• 200 g halloumi cheese, typical sized block
• 1 teaspoon lemon juice
• 4 tablespoons extra virgin olive oil
• freshly ground salt
• fresh ground pepper
• salad greens, washed, dried and torn into pieces

1. Heat oven to 180C.
2. Wipe the caps of the mushrooms clean with a damp towel, brush with oil and season lightly.
3. Cook in the oven, cap side up for 10 minutes then turn over and cook for another 5 minutes.
4. Cut into 1/2 cm slices.
5. Heat a frypan and cook the pinenuts tossing, until they just begin to colour.
6. Take care because they burn easily.
7. Put aside.
8. 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.
9. Shake the lemon juice and seasonings in a screw top jar then toss the dressing with the salad greens, keeping a little but back.
10. To serve, arrange salad greens on plates and top with mushrooms and cheese slices.
11. Drizzle with the reserved dressing and scatter with the pinenuts.

white button mushrooms, vegetable oil, salt, nuts, halloumi cheese, lemon juice, extra virgin olive oil, freshly ground salt, fresh ground pepper, salad greens

Taken from www.food.com/recipe/haloumi-and-mushroom-salad-522237 (may not work)