Mushroom and haloumi stack
Haloumi is best enjoyed hot off the grill. Be sure to have everything ready to serve before you start cooking it.
2 whole, large
Roasted capsicum, not in oil
80 g, thickly sliced
90 g, cut into 4 slices
1 medium, cheeks
Wholemeal lebanese bread
80 g, (1x80g piece)
1 x 3 second spray(s)
- Preheat a chargrill or barbecue over medium-high heat. Lightly spray mushrooms and asparagus with oil. Cook mushrooms, turning occasionally, for 3–4 minutes each side or until tender. Cook asparagus, turning, for 1–2 minutes or until bright green and lightly charred.
- Lightly spray haloumi with oil. Cook for 1 minute each side or until golden.
- Top mushrooms with spinach, capsicum, haloumi and asparagus. Serve with lemon cheeks and bread.
TIP: Haloumi is best enjoyed hot off the grill otherwise it can become a bit rubbery. Be sure to have everything else ready to serve before you start cooking it.