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Photo of Mushroom and haloumi stack by WW

Mushroom and haloumi stack

8
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
2
Difficulty
Moderate
Haloumi is best enjoyed hot off the grill. Be sure to have everything ready to serve before you start cooking it.

Ingredients

Mushrooms

2 whole, large

Asparagus

1 bunch(es)

Roasted capsicum, not in oil

80 g, thickly sliced

Baby spinach

40 g

Haloumi cheese

90 g, cut into 4 slices

Lemon(s)

1 medium, cheeks

Wholemeal lebanese bread

80 g, (1x80g piece)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a chargrill or barbecue over medium-high heat. Lightly spray mushrooms and asparagus with oil. Cook mushrooms, turning occasionally, for 3–4 minutes each side or until tender. Cook asparagus, turning, for 1–2 minutes or until bright green and lightly charred.
  2. Lightly spray haloumi with oil. Cook for 1 minute each side or until golden.
  3. Top mushrooms with spinach, capsicum, haloumi and asparagus. Serve with lemon cheeks and bread.

Notes

TIP: Haloumi is best enjoyed hot off the grill otherwise it can become a bit rubbery. Be sure to have everything else ready to serve before you start cooking it.

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