Name: Vegetable and haloumi skewers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 8 small button mushrooms; 1 small zucchini, cut into 8 rounds; 120 gram haloumi, cut into 2cm cubes; 1 small red capsicum, cut into 2cm pieces; olive oil cooking spray; 1 tablespoon vegetable or olive oil; 40 gram butter; 1 medium brown onion, thinly sliced; 1 cup long-grain white rice, rinsed; 1/2 cup bought sun-dried tomato; tapenade or pesto, to serve

Vegetable and haloumi skewers

Skip to Recipe

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

8 small button mushrooms

1 small zucchini, cut into 8 rounds

120 gram haloumi, cut into 2cm cubes

1 small red capsicum, cut into 2cm pieces

olive oil cooking spray

1 tablespoon vegetable or olive oil

40 gram butter

1 medium brown onion, thinly sliced

1 cup long-grain white rice, rinsed

1/2 cup bought sun-dried tomato

tapenade or pesto, to serve

Method

1.Thread mushrooms, zucchini, haloumi and capsicum onto 8 skewers. Spray skewers with oil. Heat oil and half the butter in a medium saucepan over high heat. Add onion; cook and stir for 2 minutes or until soft. Add rice; cook and stir for 1 minute or until coated in oil mixture.

2.Add 2 cups water to rice. Bring to the boil. Reduce heat; simmer, covered, for 10-12 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes (don’t lift lid). Fluff with a fork to separate grains. Stir in remaining butter. Season with salt and pepper.

3.Meanwhile, heat a char-grill pan over moderately high heat. Cook skewers for 2-3 minutes each side or until vegetables are tender.

4.Spoon rice onto serving plates. Top with skewers and tapenade. Serve.

Use microwave or frozen cooked rice.
Note

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