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.
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