An appetizing salad that can be served as a side dish, entree or buffet offering…
Serves: 4-6 Preparation time: 15′ Cooks in: 10 Ready in: 25′
Ingredients
500-600 gr baby spinach
8-10 small cherry tomatoes
1 cup sun-dried tomatoes, dry-packed
4 oyster mushrooms, in large pieces
4 small radishes
200 gr haloumi cheese, in slices
50 gr walnuts, a little crushed
a little extra-virgin olive oil
For the vinaigrette:
2 garlic cloves, crushed
1 tbsp mustard
1 tsp thyme
150ml extra-virgin olive oil
salt, freshly ground black pepper
Method
Step 1
Place the sun-dried tomatoes in a medium bowl. Cover with boiling water and allow them to soak and rehydrate for 15 minutes. Drain and slice them thinly.
Step 2
Mix all ingredients for vinaigrette sauce in a bowl.
Step 3
In a large serving bowl mix the spinach, cherry tomatoes, sun-dried tomatoes and radishes. Pour over half vinaigrette sauce and toss.
Step 4
Heat the grill. Oil the mushrooms and haloumi slices and grill them until both sides are golden and crisp.
Step 5
Place the mushrooms and haloumi slices over the salad, pour over with the rest of vinaigrette sauce, sprinkle with the walnuts and serve.
