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Mushroom, Mango & Halloumi Salad
The South African Mushroom Farmers' Association

Mushroom, Mango & Halloumi Salad - THE STEALTHY SUPERPOWER OF MUSHROOMS

Here’s a heads up recipe for ordinary people like us – Protein isn’t the sole preserve of gym bros!
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Prep Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: dinner, Lunch
Ingredients Method

Ingredients
  

Vinaigrette:
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 tbsp Dijon mustart
  • salt and pepper to taste
Salad:
  • 250g white button mushrooms sliced
  • 1 clove galic lightly crushed
  • 1 fresh red chilli sliced (something mild like a serrano)
  • 1 tsp mized dried herbs
  • 250g packaged block of halloumi cheese most brands range between 250g-300g
  • 1 small Mediterranean cucumber sliced into ribbons using a peeler
  • 1 large ripe mango peeled and sliced
  • 80g baby spinach
  • 2 spring onions sliced
  • handul fresh mint leaves
  • olive oil for cooking
  • salt and pepper to taste

Method
 

For the vinaigrette:
  1. Place all the ingredients together in a little jar with a lid.
  2. Season well with salt and pepper
  3. Shake thoroughly until emulsified and keep in the fridge until serving.
For the salad:
  1. Prep all raw ingredients ahead of time so you can serve the mushrooms and halloumi straight out of the pan
  2. Heat a large frying pan on medium-high heat.
  3. Add a drizzle of olive oil and pan fry the mushrooms, with the smashed garlic clove until golden.
  4. Add the chilli and sauté for a minute until fragrant.
  5. Season well with salt, pepper and dried herbs.
  6. Remove from the pan and set aside, discarding the crushed garlic clove.
  7. Wipe out the pan with paper towel.
  8. Place the pan on medium heat.
  9. Add slices of halloumi in a single layer making sure they have full contact with the pan.
  10. Pan fry on both sides until golden brown and crisp.
Assemble the Salad:
  1. Assemble the salad layering the fresh ingredients and cooked mushrooms and halloumi.
  2. Shake the dressing again before drizzling over the salad.
Serve and enjoy!