Haloumi with Mushroom Ragu and Focaccia

Haloumi with Mushroom Ragu and Focaccia

Ready in 25 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 29, 2016.
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Oben-baked golden focaccia bread is the warming side in this meal!

Ingredients

MUSHROOM RAGU

  • 1 tablespoon butter
  • 1 leek, white and pale green part only, cut in half length ways and thinly sliced
  • 2 cloves garlic, roughly chopped
  • 3 tablespoons finely chopped thyme leaves
  • 250 g mushrooms, sliced 1cm
  • 1/2 cup white wine
  • 125 g sour cream
  • 50 g baby spinach leaves

FOCACCIA AND HALOUMI

  • 200 g focaccia bread
  • 200 g haloumi cheese, sliced 1cm

TO SERVE

  • 50 g baby spinach leaves
  • 20 g sliced, toasted almonds

Steps

  1. Oven to 200°C. Line an oven tray with baking paper.
  2. Heat a drizzle of oil in a large fry-pan on high heat. Add butter, leek, garlic and thyme and cook for 3 minutes, until softened. Add mushrooms and cook for 2 minutes and season with salt and pepper
  3. Add wine and cook for 4 minutes. Stir through sour cream and cook a further 1–2 minutes, until thickened.
  4. Remove mushroom ragu from heat and fold through first measure of spinach. Season to taste with salt and pepper, cover and keep warm.
  5. While ragu is cooking, prepare the focaccia and haloumi. Place whole focaccia on prepared tray and bake for 4–5 minutes, until golden and crunchy. Slice into 2–3 cm pieces.
  6. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook haloumi for 1–2 minutes each side, or until golden and soft.
  7. Divide second measure of spinach between bowls. Top with a big spoonful of mushroom ragu, a few slices of haloumi and a sprinkle of almonds. Serve two pieces of focaccia per person on the side.

Nutritional Information

Energy 2726 kj
652 kcal
Protein 27.3g
Carbohydrate 40.3g
Fat 37.5g