Lentil Salad with Haloumi and Mushrooms

17 September 2014
1 cut lentils
500g mushrooms (a variety)
½ tbsp. olive oil
100g haloumi cheese
For the Dressing:
¼ cup olive oil
salt & pepper
1 tbsp mustard
1 tsp honey
1 ½ tbsp. chopped parsley
1 ½ tbsp. apple cider vinegar
1 bunch of arugula
2-3 onions
2 tsp raw unsalted nuts (a variety)
Rinse and strain the lentils. Cover with water and boil in a pot for 20’ or until they are soft. Strain. Rinse and cut the mushrooms into slices. Spread them out on a baking sheet. Sprinkle on the olive oil, salt and pepper. Bake in a preheated oven at 200°C for 10’. Cut the haloumi cheese into thick slices or cubes and add them to the baking sheet with the mushrooms. Let the cheese bake for 3’ on each side so it turns a nice golden brown. Remove the baking dish from the oven and set aside.
For the Dressing:
Chop the parsley and put into a blender. Mix the honey and the mustard very well and then add to the blender. Add the remaining ingredients to the blender as well: the olive oil, the apple cider vinegar, the salt and the pepper. Blend well and then refrigerate for a few minutes.
To Serve:
Chop the arugula into large pieces and finely chop the onions. On a large platter lay out the ingredients in the following order: arugula, lentils, mushrooms, nuts, onions and cheese. Sprinkle the chilled sauce atop everything. 
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