Ingredients
4 large portobello mushrooms, cleaned, woody part of the stems trimmed
Salt flakes
Freshly ground black pepper
2 small cloves garlic
Extra virgin olive oil
4 slices haloumi cheese
1/2 lemon, juiced
1 tbsp tahini
1 tbsp currants, soaked in boiling water for about 10 minutes to plump, then drained
1 handful mint leaves
Method
1. Preheat the grill in your oven.
2. Season the mushrooms with salt and pepper, grate the garlic onto the mushroom gills and drizzle with oil. Grill for 6-8 minutes (gill side up) or until cooked. Place on serving plates.
3. Heat a pan with a dash of oil and sear the haloumi on both sides for a minute or two until golden. Lay it over the mushrooms.
4. Mix the lemon juice, tahini, a dash of olive oil and 2 ½ tablespoons of water until well combined. Spoon the dressing over the mushrooms. Scatter over the drained currants and mint and serve.
Drink Black tea at breakfast or pinot noir at lunch or dinner
