Roasted Mushroom and Halloumi Salad

Ever since I found Halloumi cheese on sale and grabbed two packages, I've been dreaming of this salad. Roasted Mushrooms and Halloumi go really well together, both are hearty, "meaty", and stand up well to strong flavors and with the punchy, assertive dressing  I created to go with it, this salad is just ridiculously delicious. I kept pushing off making it, but with Shavuot around the corner I hustled  to bring it to fruition because this is a must have on your Shavuot menu. This salad would make a beautiful plated appetizer but is equally great served family style. Best thing about it, is that all components can be made in advance, kept warm and then quickly assembled right before serving. If you're vegan or want to make this salad vegan, it would work equally well with tofu or tempeh. Enjoy!

1.5 pounds/680 grams Mushrooms about 15 large mushrooms  (I used a mix of white and baby bella)
3 Tablespoons olive oil
salt and pepper

200 grams Halloumi Cheese
1 Tablespoon of oil
8 cups baby arugula
2 Tablespoons chopped chives
1 tablespoon chopped pink peppercorns for garnish, optional

For the dressing/marinade:
1/2 cup olive oil
1/4 cup  soy sauce, tamari (to keep it gluten free) or coconut aminos
1/4 cup honey
2 Tablespoons balsamic vinegar
4 large cloves garlic, finely chopped
pinch of chili flakes, optional

Whisk all together making sure to fully incorporate the honey. The dressing should be thick.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Peel and slice the mushrooms into big chunks, drizzle with olive oil and season with salt and pepper. Place them on the baking sheet making sure they don't touch so they don't steam. Roast for about 15 minutes, until nicely browned. Remove from oven and cool.

Prepare the dressing reserving 1/4 cup of it. Slice the Halloumi and marinate in the reserved 1/4 cup for 15-20 minutes. Once finished marinating, heat up a skillet with a tablespoon of oil and fry the Halloumi pieces for about 30-45 seconds per side, until nicely golden. Set aside and keep warm.

To assemble: Place the arugula on the bottom of a large platter. Top with mushrooms, halloumi, and sprinkle with chives and peppercorns. Drizzle with dressing and serve.


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