MUSHROOM & HALLOUMI KEBABS

To make the marinade, mix the lemon rind and juice, oil, thyme and chilli together in a small dish with salt and pepper to taste.

Place the shiitake and button mushrooms in a large bowl.

Cut the halloumi cheese into 2.5-cm/1-inch cubes and add to the mushrooms. Pour over the marinade and toss gently to coat evenly. Cover with clingfilm and leave to marinate in the refrigerator for 2 hours.
Preheat the barbecue. Thread the marinated mushrooms and halloumi cheese onto metal or pre-soaked wooden skewers, reserving any remaining marinade for basting.

Cook the kebabs over medium-hot coals, turning and frequently basting with the marinade, for 10 minutes. Serve immediately.

SERVES 4

16 fresh shiitake mushrooms,
about 115 g/4 oz
16 button mushrooms,
about 225 g/8 oz
350 g/12 oz halloumi cheese
marinade
grated rind and juice of 2 small
lemons
2 tbsp olive oil
2 tbsp chopped fresh thyme
1 small fresh red chilli, deseeded
and finely chopped
salt and pepper