Mediterranean Poke Bowl with Mushrooms

Ingredients

Prep: 15 mins | Cook time: 2 mins | Serves:  4

  • ½ iceberg lettuce, shredded
  • 1 Lebanese cucumber, cut into ribbons
  • 200g packet Perino tomatoes, halved
  • 1 bunch radish, trimmed, thickly sliced
  • 2 1/2 tablespoons extra virgin olive oil
  • 180g packet haloumi, cut into 12 slices
  • ¼ cup pepita and sunflower seed mix, toasted

Marinated Button Mushrooms

  • ¼ cup white wine vinegar
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 1 garlic clove, crushed
  • 3 fresh sprigs thyme, coarsely chopped
  • 200g white button mushrooms, quartered
Method
  1. Make marinated button mushrooms.
    Combine vinegar, sugar, salt, garlic and thyme in a shallow plate.  Stir until sugar has dissolved. Add mushrooms. Toss to coat. Stand for 10 minutes, tossing occasionally.
  2. Divide lettuce between 4 bowls. Arrange cucumber, tomatoes and radish over salad. Drain mushrooms, reserving 2 tablespoons marinade. Add mushrooms to serving bowls. Add 2 tablespoons oil to reserved marinade. Stir to combine. 
  3. Heat remaining oil in a large frying pan over high heat. Add haloumi. Cook for 1 minute each side or until golden and soft. Arrange haloumi in bowls. Drizzle with dressing. Serve sprinkled with seed mix.

Cook’s note: These marinated mushrooms are great also for an antipasto shared plate or to toss through a Summer salad. 

You can also use 200g brown button; or 200g larger mushrooms such as Swiss brown or cup, quartered