Go-with-the-grain mushroom salad
Enjoy the fresh, modern flavours of this colourful salad
Preparation time: 20 minutes
Cooking time: 5 minutes
2 tbsp red or white wine vinegar
1 small red onion, thinly sliced
3 tbsp olive oil
1 tsp Dijon mustard
Salt and freshly ground black pepper
200g chestnut mushrooms, sliced
1 large orange
200g halloumi cheese, sliced
80g pomegranate seeds
Handful of fresh mint leaves
1 Put the couscous into a heatproof bowl and cover with 300ml of boiling water. Leave to stand for 10 minutes.
2 Meanwhile, put the vinegar into a large bowl and add the red onion. Stir well and allow to stand for 10 minutes (this helps to soften the onion). Add the olive oil and stir in the mustard. Season with salt and pepper.
3 Fluff the couscous with a fork then tip it into the bowl with the onion and add the chestnut mushrooms. Peel the orange with a sharp, serrated knife to remove all the pith, then cut into segments. (Do this over the bowl to catch all the juice). Toss everything together gently and share between four serving plates.
4 In a chargrill pan or non-stick frying pan, dry-fry the slices of halloumi cheese for 1-2 minutes on each side or until golden brown. Share these between the salads.
5 Serve the salads, scattered with the pomegranate seeds and mint leaves.
Cook’s tip: For an alternative you could use crumbled Cheshire cheese (though don’t cook this).
Recipe and images courtesy of justaddmushrooms.com