Garlic Mushrooms With Grilled Haloumi And Salsa Verde

• 6 sprigs parsley leaves
• 3 sprigs basil leaves
• 3 sprigs mint leaves
• 2 tbsp capers
• 1/4 cup olive oil
• 1 tbsp red wine vinegar
• 1 tsp sugar
• None None Garlic Mushrooms with Haloumi
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 8 None portobello mushrooms, trimmed stems removed
• 1 None large red pepper, seeded, thickly sliced
• 7 oz haloumi cheese, thickly sliced
• 1 cup arugula

1. In a large bowl, combine oil and garlic. Add mushrooms, tossing to coat.
2. To make the salsa verde, use a mortar and pestle and pound herbs and capers until a paste forms. Add oil, vinegar and sugar, and stir to combine. Set aside.
3. Preheat a grill on high. Cook mushrooms and peppers 3-4 mins each side, until tender. Set aside. Cook haloumi for 1 min, turning once, until golden. Serve mushrooms topped with peppers, haloumi, salsa verde and arugula.

parsley, basil, mint, capers, olive oil, red wine vinegar, sugar, garlic, olive oil, garlic, portobello mushrooms, red pepper, haloumi cheese, arugula

Taken from recipes-plus.com/api/v2.0/recipes/23633 (may not work)