Griddled Portobello mushrooms & halloumi on ciabatta VEG w/coriander & caper dressing

Griddled Portobello mushrooms & halloumi on ciabatta VEG w/coriander & caper dressing

Ingredients

250g halloumi, sliced into 1cm thick pieces
4 large flat mushrooms
2 ciabattas, sliced open

for the dressing
4 tbsp olive oil
2 tbsp red wine vinegar
½ tsp dried oregano
3 tbsp chopped coriander
1 garlic clove, minced
1 red chilli, finely chopped
2 tsp capers

Method

Make the dressing up and set aside.

Heat a griddle pan until very hot, and fry the mushrooms first. Add to the pan closed cup side first. Turn after about 5 mins (liquid will have gathered around the stalk). Fry on other side for 5 mins, then keep warm while you cook thr halloumi until black marks appear on both sides.

Toast the bread and spoon a little on all pieces of ciabatta to moisten. Top with slices halloumi and whole mushrooms. Fill the mushroom cup with dressing and drizzle the rest liberally.


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