Portobello Mushrooms with Halloumi

Ingredients

• 4 large flat mushrooms
• 250g halloumi, sliced into 1cm thick pieces
• 2 ciabattas, sliced open

For the dressing

• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• ½ tsp dried oregano
• 3 tbsp chopped coriander
• 1 garlic clove, minced
• 1 red chilli, finely chopped
• 2 tsp capers

Method

1. Make the dressing up and set aside.
2. Heat a griddle pan until very hot, and fry the mushrooms first. Add to the pan closed cup side first. Turn after about 5 mins (liquid will have gathered around the stalk). Fry on other side for 5 mins, then keep warm while you cook the halloumi until black marks appear on both sides.
3. Toast the bread and spoon a little oil on all pieces of ciabatta to moisten. Top with slices halloumi and whole mushrooms. Fill the mushroom cup with dressing and drizzle the rest liberally.