Photo: Marina Oliphant
- 250g haloumi cheese
- flour for dusting
- olive oil
- ½ lemon
- 1 tsp zaatar (a spice mixture made of thyme, sesame seeds and sumac, available from Middle Eastern or Mediterranean food shops. If unavailable, use either dried thyme or oregano).
Cut haloumi into 1 cm slices and lightly dust in flour. In a pan over a
medium-high heat, fry slices of cheese in oil until golden brown. Gently flip
over and cook a minute longer. Don't worry if the cheese breaks up. It should
now be melting a little.
Sprinkle with zaatar spice and a good squeeze of lemon juice. Remove from the
pan and place around the vine-baked mushrooms.