Grilled vegetables and haloumi on rye
4 whole, flat, trimmed
2 bunch(es), trimmed, halved
250 g, cherry, vine-ripened
120 g, cut into 1cm-thick slices
1 x 3 second spray(s)
White sourdough bread
4 slice(s), (40g each), rye
- 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.
- Meanwhile, grill or toast the bread. Serve toast with grilled vegetables, haloumi and pesto.