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Dinner with Rukmini
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Rosemary Grilled Mushrooms with Crispy Halloumi and Lemon
Introduction from Rukmini Iyer
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
Essential kit
You will need: 8 skewers, soaked if wooden.
Method
Gently stir the mushrooms, halloumi, rosemary and olive oil together in a large bowl. Thread the mushrooms and halloumi alternately on to the skewers, working carefully so as not to break up the cheese.
Whisk the extra virgin olive oil, lemon juice and zest, rosemary and black pepper together, and set aside.
Once your barbecue is good and hot, grill the skewers for 4–5 minutes on each side, until the cheese is nicely browned, and the mushrooms are cooked through.
Arrange the skewers on a platter, pour over the dressing, and serve hot.
Note: if you can’t get baby chestnut mushrooms, use halved ordinary chestnut mushrooms. You want the mushrooms a similar size to the halloumi, so quarter them if they’re very large.
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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
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