Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Rosemary Grilled Mushrooms with Crispy Halloumi and Lemon
Introduction
I had intended to use rosemary branches as skewers for this dish, but this left me harrumphing in the kitchen with crumbled halloumi and rather bashed – if fragrant – herbs. Make your life easier and use bought skewers, chopping the rosemary for a marinade instead – less hassle, equally delicious.
Ingredients
| baby chestnut mushrooms | |
| good halloumi cheese, cut into 2cm chunks | |
| chopped fresh rosemary | |
| olive oil | |
| For the dressing: | |
| extra virgin olive oil | |
| lemon, juice and zest | |
| chopped fresh rosemary | |
| freshly ground black pepper |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
