1small blockhalloumi cheese- sliced about 1/2-cm thick
Sprinkle of sea salt
Drops of olive oil
To cook the spinach and the shiitake mushrooms, heat the olive oil in a wok over medium high heat. Once the oil is hot, add the shiitake mushrooms and gently sauté for about 4 minutes.
Once the mushrooms have started to soften, add the spinach into the wok by handfuls.
Add a sprinkle of sea salt to taste.
Continue to sauté for another 2-3 minutes, stirring frequently.
Drain any liquid from the wok, and plate the spinach and shiittake mushrooms.
To grill the halloumi cheese, heat a pan on medium heat until hot. I used a cast iron grill pan to get the crisp grill marks, but any pan will work. Once the pan is hot, place the cheese on the pan and grill on each side for about 3 minutes, until the cheese is soft on the inside and is lightly browned on the outside.
Serve the halloumi on top of the spinach and shiitake mushroom.