I don’t get manicures or pedicures. Instead, I treat myself to a Donna Hay magazine subscription. It may sound indulgent, but for me it’s worth every penny. Sitting in a comfortable chair with a cup of tea, a glass of wine, or a gin and tonic while paging through beautifully styled food photography is a simple pleasure. Each recipe is paired with an inspiring image that helps me visualize the finished dish and sets a standard to aim for in my own kitchen.
While browsing issue #14, I discovered Warm Mushroom and Haloumi Salad with Red Wine Vinaigrette. It delivered everything I hoped for — and more. The warm vinaigrette in particular is outstanding; it might just become my signature dressing.
Warm Mushroom and Haloumi Salad with Red Wine Vinaigrette
- 1 tablespoon olive oil
- 10 oz haloumi cheese, sliced
- 20 oz large swiss brown mushrooms (cremini work well)
- 2 ½ oz baby arugula
- Wedges of lemon to serve
Red wine vinaigrette
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 2 tablespoons finely grated lemon rind
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons red wine vinegar
- ¼ cup olive oil
- Salt and black pepper, to taste
Place the vinaigrette ingredients in a small saucepan and warm over low heat for about 4 minutes. Heating the dressing briefly mellows the shallot and garlic and helps the flavors meld.
Heat a frying pan over high heat and add the olive oil. Cook the haloumi in batches until golden, about 1–2 minutes per side. Transfer the cooked haloumi to a paper towel to drain and keep warm. In the same pan, add the mushrooms and cook until nicely browned, about 4 minutes.
Arrange the arugula on a serving plate and top with the warm mushrooms and haloumi (alternatively, place the mushrooms and haloumi on top of the arugula). Spoon the warm red wine vinaigrette over everything and serve immediately with lemon wedges on the side.
Serves 4.
This salad is a perfect option for a meatless meal or a shareable starter. The combination of salty, squeaky haloumi, earthy mushrooms, peppery arugula, and the bright, warm vinaigrette creates a balanced dish with contrasting textures and flavors.
I’m entering this recipe for My Meatless Mondays at My Sweet and Savory, as well as participating in community recipe features and blog hops that celebrate seasonal, simple dishes. It’s a lovely recipe to serve when you want something satisfying yet light — ideal for a casual dinner or a small gathering.