Halloumi, mushroom, and garlic sauce

The perfect salad for dinner or lunch, or for an elegant appetizer.

Fried halloumi cheese, fried mushrooms, maturing ham and a simple, aromatic garlic sauce with Parmesan cheese. Could it taste bad?


serves: 4

  • 2 pcs of small Roman lettuce
  • 250g sera halloumi
  • 200g of brown mushrooms (Champignon)
  • 1 tablespoon of oil or lard
  • 100g Jamón serrano (or Parma) ham
  • 200g sprouts, e.g. radishes
  • 250g of natural yoghurt
  • 2 cloves of garlic
  • 1 teaspoon of mustard
  • 20g grated Parmesan cheese
  • salt pepper

Heat up oil or lard in a frying pan. Slice the mushrooms and put them in the pan. Fry until browned.

Slice the halloumi cheese. Shift the mushrooms to the side in the pan, arrange the slices of cheese and fry them until golden brown on both sides.

Sauce: mix yogurt with mustard, crushed or chopped garlic, Parmesan cheese. Season with salt and pepper.

Place torn romaine lettuce on the plates. Sprinkle with baked mushrooms and spread with fried cheese.

Pour the garlic sauce over it, put Jamon serrano on top and sprinkle with sprouts.

Polub nas:


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