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Halloumi & mushroom skewers

Halloumi & mushroom skewers

A star rating of 2.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

If you're cooking for both veggies and meat-eaters, barbecue these vegetarian kebabs first, then keep warm in a low oven while you cook the meat

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal151
fat12g
saturates7g
carbs1g
sugars1g
fibre1g
protein9g
salt1.53g
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Ingredients

  • 250g pack halloumi cheese
  • 250g pack button mushroom
  • rosemary twigs, stripped of leaves apart from the tip, and 12 soaked wooden skewers
  • olive oil
  • 2 lemons
  • small pack parsley , roughly chopped

Method

  • STEP 1

    Cut halloumi into similar sized chunks to the mushrooms. Hold a skewer and rosemary stick together and thread some cheese and mushrooms through both (this will make the skewers more stable when cooking). Repeat until everything is used up. Grind over black pepper, drizzle with olive oil and set aside until ready to barbecue.

  • STEP 2

    Zest and halve the lemons, then mix the zest with the parsley and a squeeze of juice. Set aside.

  • STEP 3

    To cook the skewers, simply place over hot coals and turn two or three times – they will take 5-10 mins to cook. Char the lemon halves, cut side down, at the same time. Serve lemons alongside skewers for squeezing over, scattered with the parsley mixture.

Recipe from Good Food magazine, July 2010

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Overall rating

A star rating of 2.8 out of 5.4 ratings
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