Haloumi and mushroom salad

Haloumi cheese is relatively new to the New Zealand diet. It comes from the Middle East where it is commonly made from sheep milk. It is unusual because slices can be pan-fried or grilled successfully. As the surface browns, the cheese softens without fully melting. Properly cooked, its distinctive texture is slightly "squeaky" to the bite.
In the Middle East, Haloumi is sometimes infested with miniature worms that are tolerated as being part of the style. Thankfully, that particular attribute is not shared by versions on sale in New Zealand.
This week's dish combines the cheese with mushrooms. They can be left raw, but I prefer to brown them slightly in a hot oven. The resulting salad is an appetising side dish, entree or buffet offering.
24 white button mushrooms
3 Tbsps vegetable oil
salt and white pepper
2 Tbsps pinenuts
1 Haloumi cheese (150-200g)
juice quarter of a lemon
4 Tbsps extra-virgin olive oil
freshly ground salt and pepper
salad greens, washed, dried, torn into pieces
Set oven to 180C. Cut off and discard a sliver from two sides of each mushroom to ensure even slices later on. Wipe the caps clean with a damp paper towel, brush with oil and season lightly. Cook in the oven, cap side up, for 10 minutes then turn over and cook another 5 minutes.
Cut into half cm slices.
Meanwhile, heat a frypan and cook the pinenuts, tossing, until they just begin to colour. Take care, because they burn easily. Put aside.
Heat a tablespoon of oil in the pan, slice the haloumi and cook for a minute or so on each side, or until it turns a patchy golden-brown.
Shake the lemon juice, extra-virgin olive oil and seasonings in a screwtop jar then toss the dressing with the salad greens, keeping a little bit back.
To serve, arrange salad greens on plates and top with the mushrooms and cheese slices. Drizzle with the reserved dressing and scatter with the pinenuts.
Serves 4
Wine match
Mushrooms and pinot noir go well together because both have a dash of earthiness, but a full-on red would be a bit much for this summery salad. However, there are several pinot-based roses that would be delicious with it. Martinborough Vineyard Rose 2009's aromas bring strawberries and cherries to mind and flavours that are fresh and easy-going, but have enough fungal complexity to bring out the best in the food. Sold in an unusual 500ml bottle, it costs around $20.