BRAAI DAY #4: MUSHROOM & HALOUMI ROSEMARY SKEWERS WITH CROSTINI

- METHOD -

Use a slightly damp cloth to wipe the mushrooms clean. (Cook’s note: Never wash mushrooms, they soak up water like sponges.) Marinate the mushrooms and haloumi cheese in olive oil with a very generous sprinkling of Cape Herb & Spice Garlic & Herb Shaker Seasoning. Thread the mushrooms onto the rosemary sprigs. Give them an extra dusting of seasoning and place on the braai. Turn over frequently to ensure even cooking. Just before the mushrooms are done, place the haloumi skewers onto the braai as well. The haloumi is done as soon as it’s golden and starts to melt. (Cook’s note: Because the mushrooms and haloumi have different cooking times, it’s not advisable to put them on the same skewers, unless you lightly panfry the mushrooms first to give them a head start.)

Toast your bread on the braai as well. Simply drizzle the slices lightly with olive oil and place them onto the braai until golden on both sides, then rub both sides of the bread with garlic. Serve the crostini topped with rocket, warm mushrooms and oozy melted haloumi. This is not a dish that can sit. It needs to be served hot, straight off the braai.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za