Kevin Ahearne's Chargrilled Halloumi, Portobello Mushroom &Gremolata
Ingredients
Serves: 2
- 250g Irish Haloumi
- 4 large Portobello mushrooms(de-skinned)
- 50g Parsley
- 2 cloves garlic (finely diced)
- 1 lemon (zested and juiced)
- 50ml Rapeseed oil
Method
- Place the mushrooms on a baking tray and season with salt and pepper.
- Add ¼ of the garlic to each mushroom and sprinkle with a little oil.
- Bake for 12 minutes @180
- Slice 1cm thick and chargrill the halloumi on a high heat 3 minutes on each side.
- Finely chop the parsley. Place in a bowl & add the remaining garlic, lemon zest, and juice, season with salt & pepper.
- Place the halloumi on the mushroom, spoon the gremolata on top of the halloumi.
