Quinoa and BBQ halloumi salad and spring onion kebabs
Serves: 4
Ingredients
- for the dressing:
- 3 tbsp olive oil
- juice and zest of1 lemon
- 2 long red chillies, finely chopped
- 2 cloves garlic, crushed
- small bunch flatleaf parsley
- salt and fresh ground black pepper
- for the kebabs:
- 2 packs halloumi cheese, cubed
- bunch spring onions, in 3cm pieces
- 4 long wooden skewers, soaked in cold water for 30mins
- for the salad:
- 200g quinoa
- 300g frozen soy beans or peas
- 240g Tenderstem in 3-4cm pieces
Method
- In a mixing bowl whisk together the olive oil, lemon juice and zest, chilli, garlic and parsley.
- Season to taste with salt and black pepper.
- Add 2 tbsp of the dressing to another bowl and toss in the halloumi and the spring onions.
- Set aside to marinate.
- Cook the quinoa according to the pack and toss through the rest of the dressing while still warm.
- Blanch the Tenderstem and soy beans or peas in boiling water for 3mins until just tender.
- Drain and toss through the quinoa.
- Check and adjust the seasoning and set aside.
- Thread each skewer alternately with halloumi and spring onion.
- Heat BBQ or a griddle pan to hot and cook for 2-3mins each side.
- Serve with salad.
