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Photo of Grilled vegetables and haloumi on rye by WW

Grilled vegetables and haloumi on rye

7
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
Forget slaving over a hot stove – this delicious Italian-inspired brekkie takes just five minutes to cook on the barbecue. Serve al fresco

Ingredients

Mushrooms

4 whole, flat, trimmed

Asparagus

2 bunch(es), trimmed, halved

Tomato(es)

250 g, cherry, vine-ripened

Haloumi cheese

120 g, cut into 1cm-thick slices

Oil spray

1 x 3 second spray(s)

White sourdough bread

4 slice(s), (40g each), rye

Basil pesto

1 tbs

Instructions

  1. Preheat a chargrill or barbecue over medium-high heat. Lightly spray mushrooms, asparagus, tomatoes and haloumi with oil. Cook mushrooms, asparagus and tomatoes, turning, for 3–4 minutes or until lightly browned. Cook haloumi for 1 minute each side or until golden.
  2. Meanwhile, grill or toast the bread. Serve toast with grilled vegetables, haloumi and pesto.

Notes

TIP: If you don’t have time to clean your barbecue, cook the vegetables and haloumi on a piece of baking paper.

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