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Creamy Pesto Mushrooms and Halloumi on Toast

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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20 mins
Serves 2
Not too Tricky

1 tbsp nuts (e.g. pistachios, pine nuts)

Small handful fresh basil

150g halloumi cheese, diced (approx. 1 cup when diced)

1 tbsp Mr Hugh's rapeseed oil

8 (approx.) medium chestnut mushrooms, diced

1 tbsp crème fraiche

Black pepper to season

2 slices wholemeal toast

To serve: pumpkin seeds or more pine nuts (optional)

  1. Add the nuts and basil to a mini food processor, and blitz until well chopped.
  2. Cook the diced halloumi in a dry frying pan for a few minutes on each side, over a medium heat. At first the halloumi will release some liquid, and once that has cooked off, it will become golden brown. Transfer to a bowl, and set aside.
  3. Heat the Mr Hugh's rapeseed oil in the same frying pan, and add the diced mushrooms. Cook over a medium heat for around 5 minutes, stirring occasionally, until soft.
  4. Turn the heat down low and return the halloumi to the pan, along with the basil mixture and the crème fraiche. Season and mix well until the crème fraiche has melted into the mushrooms.
  5. Serve warm on wholemeal toast, topped with pumpkin seeds or extra pine nuts if desired.

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