Recipe

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• 24 mushrooms, white button
• 3 tbsp vegetable oil
• salt
• white pepper
• 2 tbsp pine nuts
• 100 g cheese , haloumi
• 1 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• pepper, freshly ground
• salad greens, washed dried and torn into pieces

• 1 Set oven to 180°C Cut off and discard a sliver from two sides of each mushroom to ensure even slices later on.
• 2 Wipe the caps clean with a damp paper towel, brush with oil and season lightly.
• 3 Cook in the oven, cap side up for 10 minutes then turn over and cook for another 5 minutes. Cut into 1/2 cm slices.
• 4 Meanwhile, heat a frying pan and cook the pinenuts, tossing, until they just begin to colour. Take care becasue they burn easily. Put aside.
• 5 Heat 1 tbsp of oil in the pan, slice the haloumi and cook for a minute or so on each side, or until it turns a patchy golden brown.
• 6 Shake the lemon juice, Extra Virgin Olive Oil and seasonings in a screwtop jar, then toss the dressing with the salad greens, keeping a little bit back.
• 7 To serve, arrange the salad greens on plates and top with the mushrooms and cheese slices.
• 8 Drizzle with the reserved dressing and scatter with the pinenuts.