- Serves: 4
- Preparation: 10 minutes
- Cooks In: 10 minutes
Share:
Ingredients
Method
Prepare all your ingredients: Quarter the button mushrooms and slice the portobello mushrooms. Cube the halloumi and chop the fresh parsley.
In a pan over medium-high heat, heat the butter and oil and add the mushrooms. Fry mushrooms for about 5 or so minutes until golden brown. Add the garlic and fry for a further minute or so before moving all the mushrooms and garlic to the bottom edges of the pan.
Add the halloumi to the centre of the pan, and fry until golden on both sides.
Combine the mushrooms and halloumi and add the lentils and parsley to the pan.
Season with salt and pepper, remove from the heat, and add baby spinach and stir to wilt.
Serve on crusty sourdough.
Ingredients
Directions
Prepare all your ingredients: Quarter the button mushrooms and slice the portobello mushrooms. Cube the halloumi and chop the fresh parsley.
In a pan over medium-high heat, heat the butter and oil and add the mushrooms. Fry mushrooms for about 5 or so minutes until golden brown. Add the garlic and fry for a further minute or so before moving all the mushrooms and garlic to the bottom edges of the pan.
Add the halloumi to the centre of the pan, and fry until golden on both sides.
Combine the mushrooms and halloumi and add the lentils and parsley to the pan.
Season with salt and pepper, remove from the heat, and add baby spinach and stir to wilt.
Serve on crusty sourdough.
