These Halloumi and Mushroom Skewers with Green Salsa are great on the braai

For the skewers:
200-250g of halloumi cut into cubes (the size of your baby button mushrooms)
200-250g of baby button mushrooms
Olive oil
Dried Oregano
Rosemary twigs (strip of the leaves apart from the tip)
12 wooden skewers, soaked for at least 1/2 an hour before cooking

The green salsa
2 cloves of garlic, peeled
2 tbsp drained capers
2 large handfuls of flat-leaf parsley
1 bunch basil chopped
1 bunch mint chopped
1/2 tablespoon Dijon mustard
3 tablespoons of white wine vinegar
100ml of olive oil
Sea salt and freshly ground black pepper to season

How to
For the skewers:
Simply thread the halloumi and mushrooms onto the skewers and brush with olive oil.

Sprinkle the oregano over each skewer

Insert a sprig of rosemary into each end piece of mushroom/halloumi on the skewers.

Barbecue the skewers for 5-10 minutes until the mushrooms and halloumi are soft and brown.

The green salsa
Place all the ingredients apart from the olive oil into a food processor and gently blend. Alternatively, finely chop all the dry ingredients and add the mustard and vinegar.

Gradually add the olive oil until you have the right consistency for salsa.

Serve with the skewers

Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.

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