HALOUMI & VEGETABLE SKEWERS WITH QUINOA

SERVES 4

PREP AND COOK: 35 MINS

250g 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

1 To make dressing, combine all ingredients in a bowl. 2 Thread the haloumi, zucchini, capsicums, onion and mushrooms alternately onto 12 metal or pre-soaked wooden skewers. Brush with half the dressing.

3 Heat a barbecue grill plate over a medium to high heat. Add skewers. Cook, turning regularly, for about 8 to 10 minutes, or until golden and tender. 4 Meanwhile, rinse the 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 over quinoa. Garnish with oregano sprigs, if desired.