250g haloumi, thinly sliced
4 portobello mushrooms, stalks removed
Olive oil, to drizzle
Juice of 1 lemon
200g green beans, trimmed, blanched (I used roasted pumpkin cubes)
150g mixed salad leaves (mesclun)
2 teaspoons pink peppercorns, lightly crushed - I omitted these as I had none in the pantry.
1/3 cup (25g) grated parmesan
50g baby spinach leaves
1/2 cup (50g) walnuts, chopped
2 garlic cloves, crushed
100ml extra virgin olive oil
Preheat oven to 200°C. Line a baking tray with baking paper.
Place lentils in a pile at one end of tray, and place haloumi slices and mushrooms, stalk-side up, at the other end. Drizzle with oil and season. Roast for 25 minutes or until mushrooms are tender, haloumi is golden and lentils are crisp. Remove tray from oven. Set aside.
Meanwhile, for the pesto, combine all the ingredients in a small food processor and whiz to a smooth paste. Set aside.
Carefully pour the roasting juices from the mushroom cups into a small bowl. Add lemon juice and whisk to combine to make a dressing.
Slice the mushrooms. Combine mushroom, beans, leaves, haloumi and lentils in a bowl. Drizzle with dressing, spoon over pesto and scatter with peppercorns to serve.