This recipe was developed by Clinical Nutritionist Malissa Fedele (@malissafedele) for our 'Mushrooms Are So Mush More Than You Think' Campaign in February 2021.


Makes 4 small salads or one large salad

INGREDIENTS:

250gm Sliced Button Mushrooms

¼ cup Parsley, chopped

2 Garlic cloves

1 tbsp Olive Oil

Black pepper & Salt

100gm Haloumi, sliced

½ lemon, juiced

250gm Cherry Tomato

½ cup Cous Cous, cooked

1 Cucumber, cubed

2 Spring Onion springs

1 Mango, diced

½ Avocado, diced

Salt & pepper to season


METHOD:

1. Start by putting the mushrooms outside in the sun to soak up excess vitamin D.

2. Slice mushrooms and place into a bowl. Add in the parsley, garlic, olive oil and salt & pepper. Mix and allow marinating.

3. Cook the mushrooms on a low heat in a fry pan for 5 minutes.

4. In a large mixing bowl assemble the salad by chopping up all the remaining ingredients. Throw in the prepared mushrooms and cous cous. Toss together.

5. In the same fry pan the mushrooms were cooking in, turn up the heat and add the haloumi. Cook until golden.

6. Evenly distribute the salad to 4 small bowls and top with the haloumi. Enjoy!