Ingredients
- 250 grams haloumi, cut into 12 pieces
- 2 zucchini, thickly sliced
- 1 yellow capsicum, cut into 3cm pieces
- 1 red capsicum, cut into 3cm pieces
- 1 medium red onion, cut into 3cm pieces
- 200 grams button mushrooms
- 1 cup quinoa
- Oregano sprigs, to serve
- FOR DRESSING
- 2 tablespoons horseradish cream
- 2 tablespoon olive oil
- 2 tablespoons white vinegar
- 1 clove garlic, minced
- 2 tablespoons oregano, fresh and chopped
How to Make
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Step 1: To make dressing, combine all ingredients in a bowl.
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Step 2: Thread haloumi, zucchini, capsicums, onion and mushroom alternately on to the skewers and then brush with half the dressing.
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Step 3: Heat a chargrill plate over a medium to high heat and add the skewers and cook, turning regularly, for about 8 to 10 minutes or until golden and tender/
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Step 4: Meanwhile, rinse quinoa under cold water and place in a medium saucepan with 1 1/4 cups water and bring to the boil and then simmer, uncovered, for about 12 minutes or until liquid is absorbed and then remove from heat and stir in remaining dressing.
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Step 5: Serve skewers over quinoa and garnish with oregano sprigs.
Tips & Variations
- 12 x 25cm metal skewers
We hope you enjoy this recipe!
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