Mushrooms and haloumi turkish bread recipe
- 6-8 large field mushrooms or 24 button mushrooms
- 1 tablespoon butter
- 200g haloumi cheese
- 1 bunch asparagus
- 4 handfuls mixed lettuce
- 5 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 400g Turkish bread
Heat a non-stick frypan and melt butter.
Sauté mushrooms until golden brown, set aside on a plate.
Slice the haloumi cheese horizontally so you have two large rectangles, then cut each rectangle into a triangle.
Pan fry the haloumi until brown on both sides.
Steam the asparagus.
For the dressing, combine the olive oil, balsamic vinegar, salt and pepper.
Whisk well to combine.
Slice the Turkish bread in half, and then cut into serving sizes.
Toast the bread and place on four plates.
Pile the mushrooms on the toast and top with the haloumi, asparagus and lettuce.
Drizzle dressing over the whole lot.
- This is really fancy mushrooms on toast—leave off the greenery and dressing for the kids to make a simpler dish.
- Fried haloumi cheese stays solid and is lovely and golden and crunchy on the outside; I’m sure your kids will love it.
- I had some semidried tomatoes leftover, so sprinkled them on for some extra colour and flavour.
- Recipe created by Melissa Hughes for Kidspot.