Halloumi & shiitake mushroom kebabs with mixed bean sprouts salad

These work really well from the combination of the salty firm Halloumi, juicy firm shiitake mushrooms and the mellow zesty bean sprout salad to cut through it.  We made them as a starter for probably our last BBQ of the year as the weather is now getting chilli here in London. So looking forward to making these again in summers to come. Mega simple, tasty and quick to make.

Halloumi & Shiitake kebabs

Serves 4 as starter

Equipment

• 4 metal skewers or if wooden soak them in water for an hour
• Chopping board
• Sharp Knife
• 2 mixing bowls

Ingredients

• 250g block of Cypriot Halloumi
• 20 Shiitake mushrooms
• 1 tbsp olive oil
• 1 tbsp of dried oregano
• 1 tbsp of lemon juice
• A little zest from lemon
• 1 tbsp olive oil
• 2 cups of mixed fresh mixed bean sprouts
• 1 cup of shredded iceberg lettuce
• 1/4 of diced cucumber
• Salt and pepper

Method

• Chop Halloumi block into 20 cubes roughly same size and add to with Shiitake mushrooms
• Add 1 tbsp of oil and the oregano and mix well and leave for 10 mins
• Add to skewers 5 Hulloumi cubes and 5 Shiitake on each skewer.

halloumi & shiitake mushrooms

• In a bowl add the mixed bean sprouts, cucumber, lettuce, lemon juice, zest, 1 tbsp olive oil.
• Mix well and season with salt and pepper to taste

Lettuce and bean sprout salad

• On a heated BBQ or Griddle pan add the Halloumi kebabs and cook for 5-6mins turning occasionally
• Evenly divide the bean sprout salad on to 4 plates and then place a kebab on top of each one

Halloumi & Shiitake kebabs with bean sprout salad

Halloumi & Shiitake mushroom kebabs with mixed beans sprouts salad DONE!!!