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How to make Grilled mushroom and haloumi skewers

Yield = 5
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 36 small button mushrooms
  • 1 x 250g haloumi
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped thyme leaves

Method

  • Step 1 Soak skewers in water for 1 hour. Remove and set aside.
  • Step 2 Trim mushrooms stems and wipe mushrooms with a clean damp to remove any grit or dirt. Cut haloumi in half lengthwise and dice into twenty four 2cm cubes.
  • Step 3 Thread three mushrooms onto each skewer, alternately with two pieces of haloumi, starting and finishing with a mushroom.
  • Step 4 Place skewers in a single layer into a large non-reactive baking dish. Whisk together lemon juice, olive oil and thyme. Season with freshly ground black pepper. Pour over skewers and marinate for up to 30 minutes.
  • Step 5 Heat a chargrill or BBQ plate over medium high heat. Cook skewers 3-4 minutes, turning frequently until cheese and mushrooms have softened and are golden. Remove and cover to keep warm. Serve warm with baby salad leaves and shaved carrot. Drizzle with remaining dressing and serve immediately.