Warm Haloumi and Mushroom Salad

Ingredients

60 ml olive oil

1 lemon, juiced

1 garlic clove, crushed

1.5 Tsp Greek seasoning

1 Tsp Oregano

1 small red chilli, finely chopped

180g packed Haloumi, sliced

200g mushroom thickly sliced

1/3rd cup sun dried tomatoes

40g baby spinach leaves

Method

1.  Combine oil, lemon juice, garlic, Greek seasoning, oregano, chilli, salt and pepper in a bowl, whisk until combined, brush a little on both sides of Haloumi.

2.  Add mushrooms to remaining marinade and coat well, cover and refrigerate both haloumi and mushrooms for 20 minutes.

3. Add some butter to a large frying pan and melt until bubbling, add mushrooms and fry until tender and browned, remove and place in a large bowl.

4. Fry Haloumi for 1-2 minutes on both sides until golden and soft, then add to the mushrooms.

5.  Add tomatoes and spinach, mix gently to combine, sprinkle with a little cracked pepper or chilli flakes.

Serve immediately