MARINATED MUSHROOM AND HALOUMI TOSTADAS

Mexico meets the Mediterranean! Tortillas are the base for your spicy homemade tomato sauce, topped with barbecued goodies, vegies and dollops of sour cream. Wow!

Preparation time 25 mins Cooking time 20 mins Serves 4

4 large portobello mushrooms

2 tsp Worcestershire sauce

4 cloves garlic, minced

4cm piece ginger, grated

Œ/‘ tsp chilli flakes

1Œ/‘ tsp ground cumin

Œ/‘ cup extra virgin olive oil

4 ripe tomatoes, sliced Sea-salt flakes and freshly ground

black pepper, to season

1 Tbsp mild hot sauce

1 cup red cabbage, shredded

Œ/– cup green olives, chopped

1 Tbsp mint sauce

225g pack haloumi, sliced

8 small white corn tortillas

Sour cream, finely chopped shallots,

cucumber and mint, to serve

STEP 1 Use a small knife to score top of mushrooms in fine parallel lines, then combine with Worcestershire sauce, garlic, ginger, chilli and half of the cumin. Mix well, add half of the olive oil, then mix again. Cook on barbecue grill on medium heat for 12 minutes, turning several times.

STEP 2 Meanwhile, toss tomato in remaining oil, then grill on barbecue until lightly blackened. Transfer to a bowl and crush to a sauce consistency. Transfer to a coarse sieve to drain, then mix with remaining cumin in a bowl, season and stir in hot sauce.

STEP 3 Mix cabbage, chopped olives and mint sauce in a bowl. Cook haloumi on barbecue plate on medium heat until golden, about 4 minutes.

STEP 4 Slice mushrooms into strips. Toast tortillas until lightly crisp, then top with tomato sauce, cabbage mix, mushroom and haloumi. Top with sour cream and combined chopped shallots, cucumber and mint to serve.