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BBQ Mushroom Halloumi & Tomato Burgers
SERVES: 4 • TOTAL TIME: 35 MINUTES
Ingredients:
4 large Portobella flat mushrooms, trimmed
1 yellow capsicum, trimmed, deseeded and cut into 8 pieces lengthways
Olive oil cooking spray
250g haloumi cheese, sliced
2 ripe oxheart, heirloom or vine-ripened tomatoes, sliced
50g baby spinach leaves
Lemon wedges and dukkah, to serve
Yoghurt & Tahini Dressing:
⅓ cup Greek-style natural yoghurt
1 tbs tahini
1 tbs lemon juice
Directions:
To make dressing, place all ingredients in a bowl. Season with salt and pepper. Whisk to combine. Set aside.
Preheat a greased barbecue plate on medium-high heat. Liberally spray mushrooms and capsicum with oil. Barbecue mushrooms and, capsicum, in batches, for 3-4 minutes on each side until tender. Transfer to a baking tray. Keep warm. Spray haloumi with oil, barbecue for 1-2 minutes on each side. Transfer to a plate.
To serve, top each mushroom with haloumi, capsicum and tomatoes. Serve with spinach leaves, yoghurt & tahini dressing and dukkah, if using.