Aubergine & pepper salad
A bright platter of grilled Mediterranean vegetables is a fantastic accompaniment to grilled or barbecued meat
Halloumi & mushroom skewers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 250g pack halloumi cheese
- 250g pack button mushroom
- rosemarytwigs, stripped of leaves apart from the tip, and 12 soaked wooden skewers
- olive oil
- 2 lemons
- small pack parsleyroughly chopped
Nutrition: per serving
- kcal151
- fat12g
- saturates7g
- carbs1g
- sugars1g
- fibre1g
- protein9g
- salt1.53g
Method
step 1
Cut halloumi into similar sized chunks to the mushrooms. Hold a skewer and rosemary stick together and thread some cheese and mushrooms through both (this will make the skewers more stable when cooking). Repeat until everything is used up. Grind over black pepper, drizzle with olive oil and set aside until ready to barbecue.
step 2
Zest and halve the lemons, then mix the zest with the parsley and a squeeze of juice. Set aside.
step 3
To cook the skewers, simply place over hot coals and turn two or three times – they will take 5-10 mins to cook. Char the lemon halves, cut side down, at the same time. Serve lemons alongside skewers for squeezing over, scattered with the parsley mixture.
