Name: Grilled mushroom and haloumi skewers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: australian
Ingredients: 36 small button mushrooms; 1 x 250g haloumi; 42.00 gm lemon juice; 36.40 gm olive oil; 20.00 ml chopped thyme leaves

Grilled mushroom and haloumi skewers

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Vegetarian skewers perfect for summer BBQs.

Ingredients:

36 small button mushrooms
1 x 250g haloumi
42.00 gm lemon juice
36.40 gm olive oil
20.00 ml chopped thyme leaves

Instructions:

Soak wooden skewers in water for 1 hour to prevent burning. Drain and keep aside.
Trim the mushroom stems and wipe them clean with a damp cloth to remove any grit or dirt. Cut the haloumi in half lengthwise and then dice it into twenty-four 2cm cubes.
Skewer the mushrooms and haloumi alternating, starting and ending with a mushroom on each skewer.
Lay skewers in a large non-reactive baking dish. Combine lemon juice, olive oil, thyme, and freshly ground black pepper. Drizzle mixture over skewers and let marinate for up to 30 minutes.
Preheat a chargrill or BBQ plate to medium-high heat. Grill skewers for 3-4 minutes, turning often until cheese and mushrooms are golden and softened. Keep warm, then serve with baby salad leaves and shaved carrot. Drizzle with the remaining dressing before serving hot.

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