#MeatlessMonday: Warm Garlic Mushroom and Pan-Fried Halloumi Salad
For today’s recipe, I am hopping on the #MeatlessMonday train and sharing this absolutely delicious warm garlic mushroom and pan-fried halloumi salad with you all. If you have never tried halloumi cheese before, you are in for a treat. Ever since I found this grilling cheese a few years ago, I can’t seem to get enough of it. It’s versatile, protein-packed, and incredibly flavorful.
Halloumi is an excellent meat-free protein source, providing 19g per portion. It also is an excellent source of calcium, providing 70% of the recommended daily allowance in just one portion. It originated in Cyprus yet is now extremely popular all over Europe and features in many vegetarian recipes.
To make this dish as nutritious as possible, I have also added plenty of garlic (one of my favorite superfoods) and mushrooms, that contain high levels of beta-glucan compounds and antioxidants that lower inflammation and boost immunity. Enjoy!
Warm Garlic Mushroom and Pan-Fried Halloumi Salad
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Instructions
For the mushrooms:
4 cups baby bella mushrooms, sliced
2 cloves garlic, minced
2 tbsp olive oil or avocado oil
Salt and pepper to taste
For the dressing:
1/2 cup olive oil
¼ cup coconut aminos
2 tbsp raw honey
2 tbsp balsamic vinegar
2 cloves garlic, minced
For the salad:
7 oz. halloumi cheese
1 tablespoon olive or avocado oil
8 cups arugula, spinach, or mixed leafy greens
Instructions
Preheat the oven to 375F and line a small baking tray with parchment paper.
In a medium-sized bowl, add mushrooms, oil, garlic, salt and pepper and massage to combine. Spread the seasoned mushrooms evenly on the baking tray and bake for 15-20 minutes or until brown.
Meanwhile, make the dressing by mixing all of the dressing ingredients in a small bowl. Set aside.
In a large skillet, add 1 tbsp olive or avocado oil and let it get hot. Add the sliced halloumi and pan-fry for about 1 minute each side, or until golden and crisp on the outside.
Assemble your salad by adding leafy greens to a large bowl, top with roasted mushrooms, fried halloumi, and the dressing. Toss to combine and divide between bowls.
Feel free to add any additional salad fixings such as diced red onion, diced cucumber, or cherry tomatoes!
Looking for more #MeatlessMonday recipes? Check out some of our vegetarian favorites below!
Homemade Cauliflower Falafel with Israeli Salad
Kale Salad with Crispy Chickpeas (omit the kickin’ chicken)
