ROASTED MUSHROOM AND HALLOUMI GRAIN BOWL
Like chickpeas and tofu, halloumi cheese is a sturdy vegetarian protein that browns and crisps when roasted in the oven. Its salty, chewy character is just one of the exciting bits about this grain bowl. Other highlights include crisp mushrooms, which roast alongside the halloumi; dollops of olive-studded yogurt; and whatever bright and crunchy herbs and vegetables you like or need to use up. To easily enjoy the full range of textures in each bite, instead of simply piling each element on top of the grains, layer them as if you are building nachos. It's a small tweak, but one that makes for an even more satisfying bowl of grains.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. On a parchment-lined sheet pan, toss together the mushrooms, scallions, halloumi and 3 tablespoons oil; season with salt and pepper. (The pan might be crowded, but that's OK.) Roast on the bottom rack until crisp and golden, 25 to 30 minutes.
- Meanwhile, in a large saucepan, cover the barley with 2 inches of water and season with salt. Bring to a boil over high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Drain, rinse under cold water, then leave in the strainer to drain again. Hold onto the saucepan; there is no need to wash it at this stage.
- In a small bowl, stir together the yogurt and olives; season to taste with salt and pepper.
- When the mushroom mixture is done roasting, finely grate the zest of the lemon over it and stir to combine. Shake the barley to get rid of any water, then transfer it back to the saucepan, along with the raw vegetables, herbs and the remaining 1 tablespoon oil. Halve the lemon and squeeze enough juice into the barley mixture until it tastes peppy and fresh (about 2 tablespoons); season to taste with salt and pepper.
- Spoon and spread out a small amount of the barley into bowls, then add small spoonfuls of yogurt and top with a layer of the mushroom mixture. Repeat with another layer of barley, yogurt and mushrooms. Drizzle with olive oil. Leftovers will keep for up to 2 days refrigerated. Adjust seasonings with salt and lemon juice.
HALOUMI AND MUSHROOM SALAD
An appetising side dish, entree or buffet offering. The mushrooms can be left raw or browned slightly. I found the recipe in 'The Aucklander' in an article by Vic Williams.
Provided by Kiwi Kathy
Categories Greens
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 180°C Cut off and discard a sliver from two sides of each mushroom to ensure even slices later on.
- Wipe the caps clean with a damp paper towel, brush with oil and season lightly.
- Cook in the oven, cap side up for 10 minutes then turn over and cook for another 5 minutes. Cut into 1/2 cm slices.
- Meanwhile, heat a frying pan and cook the pinenuts, tossing, until they just begin to colour. Take care becasue they burn easily. Put aside.
- Heat 1 tbsp of oil in the pan, slice the haloumi and cook for a minute or so on each side, or until it turns a patchy golden brown.
- Shake the lemon juice, Extra Virgin Olive Oil and seasonings in a screwtop jar, then toss the dressing with the salad greens, keeping a little bit back.
- To serve, arrange the salad greens on plates and top with the mushrooms and cheese slices.
- Drizzle with the reserved dressing and scatter with the pinenuts.
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