Roasted mushroom and haloumi salad with crispy lentils

Create the perfect meat-free winter meal with this roasted mushroom and haloumi salad served with crispy lentils and spinach pesto.

Recipe «Roasted mushroom and haloumi salad with crispy lentils» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 400g can lentils, rinsed, drained, 250g haloumi, thinly sliced, 4 portobello mushrooms, stalks removed, Olive oil, to drizzle, Juice of 1 lemon , 200g green beans, trimmed, blanched, 150g mixed salad leaves, 2 tsp pink peppercorns, lightly crushed , 1/3 cup grated parmesan, 50g baby spinach leaves, 1/2 cup walnuts, chopped, 2 garlic cloves, crushed, 100ml extra virgin olive oil.

Ingredients:

• 400g can lentils, rinsed, drained 
• 250g haloumi, thinly sliced 
• 4 portobello mushrooms, stalks removed 
• Olive oil, to drizzle 
• Juice of 1 lemon 
• 200g green beans, trimmed, blanched 
• 150g mixed salad leaves 
• 2 tsp pink peppercorns, lightly crushed 
• 1/3 cup grated parmesan 
• 50g baby spinach leaves 
• 1/2 cup walnuts, chopped 
• 2 garlic cloves, crushed 
• 100ml extra virgin olive oil 

Instructions

1. Preheat oven to 200C. Line a baking tray with baking paper. Place lentils in a pile at one end of tray, and place haloumi slices and mushrooms, stalk-side up, at the other end. Drizzle with oil and season. Roast for 25 minutes or until mushrooms are tender, haloumi is golden and lentils are crisp. Remove tray from oven. Set aside.
2. Meanwhile, for the pesto, combine all the ingredients in a small food processor and whiz to a smooth paste. Set aside.
3. Carefully pour the roasting juices from the mushroom cups into a small bowl.
4. Add lemon juice and whisk to combine to make a dressing. Slice the mushrooms.
5. Combine mushroom, beans, leaves, haloumi and lentils in a bowl. Drizzle with dressing, spoon over pesto and scatter with peppercorns to serve.