BBQ mushroom, haloumi & tomato burgers

Prep 20 mins | Cook 15 mins | Serves 4

4 large Portobella flat mushrooms, trimmed
1 yellow capsicum, trimmed, deseeded and cut into 8 pieces lengthways
Olive oil cooking spray
250g haloumi cheese, sliced
2 ripe oxheart, heirloom or vine-ripened tomatoes, sliced
50g baby spinach leaves
lemon wedges and dukkah*, to serve
Yoghurt & tahini dressing:
⅓ cup Greek-style natural yoghurt
1 tbs tahini**
1 tbs lemon juice
* Dukkah is a dry mixture of sesame seeds, hazelnuts, coriander and cumin flavoured with herbs. It’s available at some greengrocers and supermarkets.
**Tahini is a creamy sesame seed paste available from supermarkets.

Step 1 To make dressing, place all ingredients in a bowl. Season with salt and pepper. Whisk to combine. Set aside.

Step 2 Preheat a greased barbecue plate on medium-high heat. Liberally spray mushrooms and capsicum with oil. Barbecue mushrooms and, capsicum, in batches, for 3-4 minutes on each side until tender. Transfer to a baking tray. Keep warm. Spray haloumi with oil, barbecue for 1-2 minutes on each side. Transfer to a plate.

Step 3 To serve, top each mushroom with haloumi, capsicum and tomatoes. Serve with spinach leaves, yoghurt & tahini dressing and dukkah, if using.

Good for you ... Portabella Mushrooms

Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A)

They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.

A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.