Quinoa and BBQ halloumi salad and spring onion kebabs


Quinoa and BBQ halloumi salad and spring onion kebabs
Serves: 4
  • 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
  1. In a mixing bowl whisk together the olive oil, lemon juice and zest, chilli, garlic and parsley.
  2. Season to taste with salt and black pepper.
  3. Add 2 tbsp of the dressing to another bowl and toss in the halloumi and the spring onions.
  4. Set aside to marinate.
  5. Cook the quinoa according to the pack and toss through the rest of the dressing while still warm.
  6. Blanch the Tenderstem and soy beans or peas in boiling water for 3mins until just tender.
  7. Drain and toss through the quinoa.
  8. Check and adjust the seasoning and set aside.
  9. Thread each skewer alternately with halloumi and spring onion.
  10. Heat BBQ or a griddle pan to hot and cook for 2-3mins each side.
  11. Serve with salad.

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