Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Collection: Salads
ROASTED MUSHROOM AND HALOUMI SALAD WITH CRISPY LENTILS
Ingredients
- 400g can lentils, rinsed, drained
- 250g haloumi, thinly sliced
- 4 portobello mushrooms, stalks removed
- Olive oil, to drizzle
- Juice of 1 lemon
- 200g green beans, trimmed, blanched
- 150g mixed salad leaves (mesclun)
- 2 teaspoons pink peppercorns, lightly crushed
- Spinach pesto
- 1/3 cup (25g) grated parmesan
- 50g baby spinach leaves
- 1/2 cup (50g) walnuts, chopped
- 2 garlic cloves, crushed
- 100ml extra virgin olive oil
Chrome Extension
