Mushroom brochettes with molten haloumi

Mushroom brochettes with molten haloumi

By
From
Moorish
Serves
8
Photographer
Mark Roper

Feel free to add any other vegetables you like: peppers, zucchini or whatever takes your fancy. The haloumi is resilient enough to be grilled directly over heat. If using wooden skewers soak them for 10 minutes before using so they don’t catch and burn.

Ingredients

Quantity Ingredient
3 large purple onions, quartered
24 button mushrooms, stalks trimmed flat
1 block cypriot haloumi cheese, about 200 g
olive oil
salt and pepper
Toum, (optional)
or Tabil, (optional)

Method

  1. Separate the onions into layers. Trim the pieces to roughly the same size as the mushrooms. Cut the haloumi into 16 even-sized cubes.
  2. To assemble the skewers, first thread on a mushroom, followed by a piece of onion and then a cube of cheese. Repeat the process and finish off with a mushroom – try to keep the mushrooms and onion slices all facing the same way.
  3. Brush the skewers with olive oil and put on the barbecue or grill plate. Season with salt and pepper and cook for 4–5 minutes, turning from time to time – you want everything to be a caramelly golden brown, but not burnt to a crisp.
  4. Serve straight from the barbecue with a tangy sauce like garlicky toum or hot and herby tabil.
Tags:
Malouf
Greg
Lucy
Moorish
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