Roasted Mushroom And Haloumi Salad With Crispy Lentils Recipe

Recipe By Slurrp

This roasted mushroom and haloumi salad with crispy lentils is a delicious and satisfying dish. The earthy flavors of the roasted mushrooms pair perfectly with the salty and creamy haloumi cheese. The crispy lentils add a crunchy texture and a nutty flavor to the salad. This salad is packed with protein and nutrients, making it a healthy and filling option for lunch or dinner.

4.4
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Rate
Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Roasted Mushroom And Haloumi Salad With Crispy Lentils
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Ingredients for Roasted Mushroom And Haloumi Salad With Crispy Lentils Recipe

  • 2 ounce Mushrooms, Sliced
  • 1/2 tablespoon Olive Oil, Divided
  • As required Salt And Pepper, To Taste
  • 2 ounce Haloumi Cheese, Sliced
  • 1/4 cup Cooked Lentils
  • as required Fresh Herbs, For Garnish
  • as per your need Dressing Of Your Choice

Directions: Roasted Mushroom And Haloumi Salad With Crispy Lentils Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.In a large bowl, toss the mushrooms with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy.
  • STEP 3.While the mushrooms are roasting, heat a non-stick pan over medium heat. Add the haloumi slices and cook for 2-3 minutes on each side, until golden brown and crispy.
  • STEP 4.In a separate pan, heat some olive oil over medium heat. Add the cooked lentils and cook for 5-7 minutes, stirring occasionally, until crispy.
  • STEP 5.To assemble the salad, arrange the roasted mushrooms, haloumi slices, and crispy lentils on a serving platter. Drizzle with a dressing of your choice and garnish with fresh herbs.
  • STEP 6.Serve the salad immediately and enjoy!

Cooking Tips

  • Make sure to toss the mushrooms with enough olive oil to ensure they roast evenly and become crispy.
  • When cooking the haloumi, make sure the pan is hot enough to get a nice golden brown crust on the cheese.
  • For extra flavor, you can marinate the mushrooms and haloumi in a mixture of olive oil, garlic, and herbs before roasting and cooking.
  • Feel free to customize the salad by adding other vegetables or toppings of your choice, such as cherry tomatoes, avocado, or toasted nuts.

Storage and Serving

  • This salad is best served immediately after assembling to maintain the crispiness of the mushrooms, haloumi, and lentils.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat the salad, you can briefly warm it in a skillet over medium heat or enjoy it cold as a refreshing leftover meal.
Nutrition
value
690
calories per serving
16 g Fat47 g Protein85 g Carbs52 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    47g
  • Carbs
    85g
  • Fiber
    52g

MacroNutrients

  • Carbs
    85g
  • Protein
    47g
  • Fiber
    52g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    226mg
  • Iron
    18mg
  • Vitamin A
    363mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    1mg
  • Vitamin B9
    164mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    11mg
  • Vitamin E
    1mg
  • Copper
    4mcg
  • Magnesium
    261mg
  • Manganese
    4mg
  • Phosphorus
    1022mg
  • Selenium
    63mcg
  • Zinc
    12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp