One Pan Roasted Mushrooms & Halloumi
Roasted mushrooms, halloumi and cherry tomatoes come together easily in one pan to create a delicious tray bake dinner or side dish. With this flexible recipe you can add in kale, drizzle a tahini sauce over the top, sprinkle with seeds or just enjoy it plain. A filling family meal with bread or rice.
Ingredients
- olive oil
- 10.5 oz (300 g) chestnut mushrooms, wiped clean and de-stemmed
- 9 oz (250 g) cherry tomatoes, whole
- 1 small red onion, thinly sliced
- 3 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tbsp balsamic vinegar, use a little less if your vinegar is very viscose
- 8 oz (225 g) halloumi cheese, cubed
- 1 lemon , for zesting and squeezing
- 1 handful chopped lacinato kale (cavolo nero)
- 2-3 tbsp chopped fresh cilantro (coriander) or parsley
- optional - dukkah, toasted pine nuts or another crunchy topping
Tahini Drizzle (optional)
- 2 tbsp tahini
- 2 tsp fresh lemon juice
- ¼ tsp honey
- 1 pinch ground cumin
Instructions
- Preheat the oven to 200C / 400F.
- Add your mushrooms, tomatoes and onion to the pan. Drizzle with oil and use a spatula to flip everything around and get all of the ingredients somewhat coated. Use just enough oil for a reasonable coating on all of the ingredients. Add the garlic, balsamic and cumin to the pan and mix through to coat the ingredients. Make sure the mushrooms are cap side up and then place in the oven for 20 minutes.olive oil, 10.5 oz chestnut mushrooms, 9 oz cherry tomatoes, 1 small red onion, 3 cloves garlic, 1 tbsp balsamic vinegar, 1 tsp ground cumin
- If you're making the tahini sauce, do that now. Whisk together all of the ingredients and then add warm water to thin it out to a more drizzly texture.2 tbsp tahini, 1/4 tsp honey, 1 pinch ground cumin, 2 tsp fresh lemon juice
- Check in on the pan after 20 minutes. You want to see the mushrooms reduced and browning, the tomatoes starting to collapse and the onions browning. The pan should be filling with juices. The ingredients don't need to feel like they're done, but you want them to be on their way. Sometimes this takes closer to 30 minutes - all ovens, pans and individual ingredients will be a little different here.
- Once you're ready to move on, add the halloumi, a few grates of lemon zest and kale into the pan. Toss everything through with a spatula - ideally the kale and halloumi will get coated in oils / juices but if the pan is too dry, drizzle in some more oil and a squeeze of lemon juice if you wish. Place back in the oven for another 10 minutes.8 oz halloumi cheese, 1 lemon, 1 handful chopped lacinato kale (cavolo nero)
- By now, the halloumi should be crisped up and brown around the edges, but it may need another 5 minutes. You don't need to mix or flip the halloumi but you may want to rotate the pan on the oven shelf if one side is cooking more quickly.
- Once it's done, remove from the oven and squeeze a little lemon juice over the top. Add the cilantro (coriander) and any other accompaniments and toppings of your choice, and serve immediately.1 lemon, 2-3 tbsp chopped fresh cilantro (coriander) or parsley, optional - dukkah, toasted pine nuts or another crunchy topping
Notes
Nutritional information is based on 1/4th of the recipe, includes the tahini drizzle but no other accompaniments, and assumes that you used 4 tablespoons of olive oil for cooking.
Calories: 400kcal, Carbohydrates: 13g, Protein: 17g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Sodium: 702mg, Potassium: 593mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1149IU, Vitamin C: 29mg, Calcium: 635mg, Iron: 2mg