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250 g (9 oz) halloumi cheese
1 yellow pepper, deseeded
1 red onion
2 tbsp chopped coriander
Juice of 1 lime
1 clove garlic, crushed
8 closed cup mushrooms
Cut cheese, pepper and onion into even-sized pieces around 2 1 / 2 cm (1 in) square.
Mix 1 tbsp olive oil with coriander, lime juice, garlic and plenty of black pepper. Place cheese, pepper, onion and mushrooms in a bowl and pour over coriander marinade. Place in fridge for at least 30 minutes.
Thread cheese and vegetables onto skewers (if using wooden skewers, soak for 30 minutes before use). Barbecue for 10 minutes, turning and brushing with any leftover marinade occasionally, until lightly charred.
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