Herbed Halloumi, mushrooms and lentil on sourdough

  • Serves: 4
  • Preparation: 10 minutes
  • Cooks In: 10 minutes
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Ingredients

200 g button mushrooms
150 g (or 2 portobello mushrooms)
1 cube (2cm) butter
1 tbsp olive oil
1 heaped tsp of crushed garlic (or 2 cloves fresh OR garlic dip also works perfectly in this dish)
400 g can lentils, drained and rinsed
225 g (packet) of halloumi
½ cup parsley, chopped
2 handfuls of baby spinach
salt and pepper

Method

1

Prepare all your ingredients: Quarter the button mushrooms and slice the portobello mushrooms. Cube the halloumi and chop the fresh parsley.

2

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.

3

Add the halloumi to the centre of the pan, and fry until golden on both sides.

4

Combine the mushrooms and halloumi and add the lentils and parsley to the pan.

5

Season with salt and pepper, remove from the heat, and add baby spinach and stir to wilt.

6

Serve on crusty sourdough.

Ingredients

 200 g button mushrooms
 150 g (or 2 portobello mushrooms)
 1 cube (2cm) butter
 1 tbsp olive oil
 1 heaped tsp of crushed garlic (or 2 cloves fresh OR garlic dip also works perfectly in this dish)
 400 g can lentils, drained and rinsed
 225 g (packet) of halloumi
 ½ cup parsley, chopped
 2 handfuls of baby spinach
 salt and pepper

Directions

1

Prepare all your ingredients: Quarter the button mushrooms and slice the portobello mushrooms. Cube the halloumi and chop the fresh parsley.

2

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.

3

Add the halloumi to the centre of the pan, and fry until golden on both sides.

4

Combine the mushrooms and halloumi and add the lentils and parsley to the pan.

5

Season with salt and pepper, remove from the heat, and add baby spinach and stir to wilt.

6

Serve on crusty sourdough.

Herbed Halloumi, mushrooms and lentil on sourdough

Tags:

 Dinner, Lunch

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