Serves 4
Ingredients
600g portobello mushrooms
2 blocks halloumi
200g kale
1 tbsp tahini
20g butter
Olive oil
4 garlic cloves
1 tbsp balsamic
Handful coriander
Handful basil
1 lemon
2 tbsp Apple cider vinegar
1/4 cup almonds
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
1/2 can lentils (use canned so you don’t have to cook them first)
Method
Slice mushrooms and finely dice garlic, place all in a pot with butter, drizzle of olive oil, and balsamic. Turn onto a medium heat and leave to cook, stirring continuously. Place herbs, lemon juice, apple cider vinegar and a couple of tbsp of olive oil into a blender and blitz until smooth, set aside. Roughly chop almonds and place in a pan with the seeds and tiny bit of olive oil, fry on a medium heat for a couple of minutes stirring constantly so they don’t burn, set aside. In another pan, place kale with another drizzle of olive oil and some salt and pepper. Fry, tossing constantly with tongs until it’s a bright green colour then remove from the heat and place on a platter. Sprinkle the lentils on top. At this point see if the mushrooms are cooked, the longer they can cook the better. Try to cook for at least 15 minutes if you have the time, you can leave them to simmer on low. Slice halloumi and in a hot pan with another drizzle of olive oil, once it’s browned then flip, continue this process until it’s all cooked. Remove mushrooms from the heat and spoon in the tahini and stir well, then place on top of the kale and lentils. Place the halloumi on top then drizzle the dressing over the whole salad. Then finally sprinkle on the nuts and seeds and serve. Serves 4.