Haloumi and Vegetable Skewers with Quinoa

Serves 4, Prep and Cook 35 mins

250g block 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

200g button mushrooms

1 cup quinoa

DRESSING

2 tblsps horseradish cream 2 tblsps olive oil

2 tblsps white vinegar 1 clove garlic, crushed 2 tblsps chopped fresh oregano, plus extra sprigs to garnish 1 To make dressing, combine all ingredients in a bowl.

2 Thread haloumi, zucchini, capsicums, onion and mushrooms alternately onto 12cm x 25cm metal skewers. Brush with half the dressing.

3 Heat a chargrill plate over a medium to high heat. Add skewers. Cook, turning regularly, for 8 to 10 minutes, or until golden and tender.

4 Meanwhile, rinse quinoa under cold water. Place in a medium saucepan with 1¾ cups water. Bring to boil. Simmer, uncovered, for about 12 minutes, or until liquid is absorbed. Remove from heat. Stir in remaining dressing.

5 Serve skewers with quinoa. Garnish with oregano sprigs.