Name: Mushrooms with haloumi, tomatoes and spinach
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 250 gram small egg truss tomatoes, halved; 2 tablespoon extra virgin olive oil; salt and freshly ground black pepper; 500 gram small cup mushrooms; 250 gram haloumi cheese, sliced thinly; 50 gram baby spinach leaves; 1 lemon, cut into wedges, to serve

Mushrooms with haloumi, tomatoes and spinach

Serves 8

Prep

10M

Cook

40M

Total

50M

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Ingredients

250 gram small egg truss tomatoes, halved

2 tablespoon extra virgin olive oil

salt and freshly ground black pepper

500 gram small cup mushrooms

250 gram haloumi cheese, sliced thinly

50 gram baby spinach leaves

1 lemon, cut into wedges, to serve

Method

1.Preheat the oven to moderately slow 160°C (140°C fan-forced).

2.Place tomatoes on a wire rack over an oven tray; drizzle with 2 teaspoons of the oil. Sprinkle with salt and pepper. Roast, uncovered, about 40 minutes or until softened.

3.Meanwhile, combine the mushrooms with 1 tablespoon of the oil and salt and pepper to taste in a medium bowl. Cook the mushrooms and cheese on a heated, oiled grill plate (or barbecue) until mushrooms are browned and tender and cheese is browned and crisp.

4.Layer mushrooms, spinach, tomatoes and cheese on serving plates or platter. Drizzle with the remaining oil; serve with lemon wedges, if desired.

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Ingredients

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