ROASTED MUSHROOM, SQUASH AND HALLOUMI SALAD

ROASTED MUSHROOM, SQUASH AND HALLOUMI SALAD
 
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by BritishSalads

 
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Ingredients

Ingredients
Method
 
  • 350g/12oz butternut squash, washed and deseeded
  • 45ml/3tbsp olive oil
  • 1 (250g) pack chestnut mushrooms
  • 1 (250g) pack halloumi cheese
  • 50g/2oz mixed wild and brown rice
  • 4 spring onions, trimmed and sliced
  • 45ml/3tbsp sliced fresh basil
  • juice of half a lemon
  • 15ml/1tbsp honey
  • 1 whole curly leaf lettuce such as apollo or batavia
  • salt and freshly ground black pepper
1. Preheat the oven to 200C/400F/Gas Mark 6. Cut the unpeeled squash into
chunks and place in a roasting tin, add 15ml/1tbsp of the oil and season with salt
and pepper. Roast for 10 mins, stir in the mushrooms and roast for a further
10mins.

2. Meanwhile, slice the halloumi and place on a baking tray bake for 10-15 mins or
until it has become golden and crisp. Leave to cool, then break into bite sized
pieces. Cook the rice in lightly salted boiling water for 20-25mins or until tender.
Drain in a sieve and rinse with cold water to cool slightly.

3. Place the rice in a bowl, add the onion, basil, lemon, honey and salt and pepper
to taste. Add the mushrooms, squash and any pan juices from the roasting tin and
toss together.

4. Break the lettuce into leaves; rinse and dry. Divide the lettuce between four
plates, top with the rice salad and serve straight away.

ROASTED MUSHROOM, SQUASH AND HALLOUMI SALAD

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This recipe was uploaded by BritishSalads

 
 
Preparation: 20 mins
Cooking: 15-20mins
Serves 4

Method


1. Preheat the oven to 200C/400F/Gas Mark 6. Cut the unpeeled squash into
chunks and place in a roasting tin, add 15ml/1tbsp of the oil and season with salt
and pepper. Roast for 10 mins, stir in the mushrooms and roast for a further
10mins.

2. Meanwhile, slice the halloumi and place on a baking tray bake for 10-15 mins or
until it has become golden and crisp. Leave to cool, then break into bite sized
pieces. Cook the rice in lightly salted boiling water for 20-25mins or until tender.
Drain in a sieve and rinse with cold water to cool slightly.

3. Place the rice in a bowl, add the onion, basil, lemon, honey and salt and pepper
to taste. Add the mushrooms, squash and any pan juices from the roasting tin and
toss together.

4. Break the lettuce into leaves; rinse and dry. Divide the lettuce between four
plates, top with the rice salad and serve straight away.
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