Baked Mushroom and Halloumi Salad with Crispy Lentils
You never thought mushrooms, and lentils could taste so good!
- Time
- 40 minutes
- Serves
- 4
- Calories
- 285
Ingredients
- 300g Portobello mushrooms
- 1 tin (240g) lentils, drained and rinsed
- 200g halloumi, cut into rectangles
- 150g baby spinach and rocket
- 75g alfalfa sprouts
- 30g pepitas
- 1 lemon juiced
Method
- Preheat oven to 200°C. 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.
- Carefully pour the roasting juices from the mushroom cups into a small bowl.
- Add lemon juice and whisk to combine to make a dressing. Slice the mushrooms.
- Combine mushroom, leaves, haloumi and lentils in a bowl. Drizzle with dressing and scatter with pepitas to serve.