Za’atar Roasted Mushroom Salad

Salad & Sides

Za’atar Roasted Mushroom Salad




Mushroom Salad Melissa Hemsley

This Za’atar Roasted Mushroom salad with sweet potato wedges and crispy grilled halloumi is such a crowd pleaser. It’s easy enough for every day and special enough for when you’re cooking for friends. Served with a delicious chilli honey lemon dressing that you’ll probably want on everything.

This recipe was created for the UK & Ireland Mushroom Producers


1. Preheat the oven to 220C. Roughly chop the mushrooms into quarters and slice the sweet potatoes into thin wedges (not too thick so they roast quickly with the mushrooms). Take a roasting tray and tumble the mushrooms and sweet potato wedges onto the tray then toss in oil (or melted ghee) with sea salt & pepper then spread out into one even layer (which helps them roast rather than steam) and roast for 20 minutes.

2. Remove the tray from the oven, drizzle over the pomegranate molasses and sprinkle over the za’atar plus the pistachios, toss again, spread out again and roast for another 10 minutes until the sweet potatoes are tender and going golden at the edges.

3. Meanwhile make the dressing by finely grate the garlic into a clean jam jar then add the rest of the ingredients, pop the lid on and shake until combined. Alternatively whisk in a small bowl. Season to taste.

4. When you’re ready to eat, on a large serving platter, scatter over the rocket, cherry tomatoes and the fresh herbs, tearing larger ones and keeping smaller herb leaves whole. Distribute the hot mushrooms and sweet potato wedges and drizzle over half the dressing

5. Halloumi of course is best eaten straight from the pan so finally cook the halloumi by heating up a large frying pan and fry the halloumi on each side for about 90 seconds til nicely golden on each side. Then transfer to the salad platter and drizzle over a little more dressing and finish with the rest of the herbs and pistachios.


400g chestnut mushrooms
2 tbsp ghee or olive oil
1 tbsp pomegranate molasses or balsamic vinegar
2 medium sweet potatoes, scrubbed but unpeeled
1 handful of pistachios or pumpkin seeds
250g pack of halloumi, sliced into 12, patted dry
Handful ripe cherry tomatoes, halved
4 handfuls rocket or your favourite salad leaves
2 handfuls fresh herbs like basil & mint
Sea salt & pepper, to taste

Lemon honey chilli dressing:
5 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 tsp za’atar
½ garlic clove, finely grated
1 tsp raw honey or maple syrup
Fresh chilli, finely chopped or chilli flakes, to taste
Sea salt & pepper, to taste

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  • Sofia Hansson
    Posted at 07:48h, 10 May Reply

    Looks amazing no but can’t seem to find the dressing ingredients?

    • Melissa Hemsley
      Posted at 10:19h, 19 May Reply

      Thank you for flagging Sofia- the dressing ingredients are now in there. M x

  • Agnieszka Szymaniak
    Posted at 10:17h, 15 June Reply

    hello 🙂 what is the nutrition info, please? Just roughly, doesn’t have to be precise 🙂

    • Melissa Hemsley
      Posted at 11:19h, 11 August Reply

      Hi there, I’m afraid I don’t have nutrition info for each recipe, just the method, ingredients and inspiration! Thanks for your question, best Melissa

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