20 gfresh mint leaves (save a few leaves for garnish)
20 gfresh parsley
1clove garlic, finely grated
grated rind & juice of a lemon
salt & pepper
250 g portabellini mushrooms, whole or halved
250 ghalloumi cheese, cubed
2 medium yellow peppers, sliced into squares
For the salsa verde:
Put the olive oil, mint, parsley, garlic, lemon rind & juice and some salt & pepper into a small blender. Blend to a smooth pulp. Cover and refrigerate until ready to serve.
For the skewers:
Assemble the skewers by arranging chunks of mushrooms, halloumi & yellow pepper together. Braai over hot coals or bake in a very hot oven at 220 C for about 10 minutes until golden. Drizzle with salsa verde en serve at once.