8 flat mushrooms
4 tbsp chilli flavoured or extra virgin olive oil
150g halloumi cheese, sliced
4 -6tbsp Thai sweet chilli dipping sauce
rocket salad leaves to serve
Prep: 5 mins
1. Heat the grill to high. Place the mushrooms gill-side up on a grill rack, brush all over with with the oil and season with salt and ground black pepper. Cook under the grill for 5 mins until the juices start to run.
2. Top with the halloumi cheese slices then return to the grill and cook for a further 4-5mins until the cheese is golden and crisp. Arrange two on four serving plates and spoon a little chilli sauce over each. Serve with the salad leaves.