Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Halloumi cheese’

Haloumi, courgette, chickpea and tomato couscous

Really summery, colourful, and quick to throw together.

Wine Suggestion: the vibrancy of flavours demanded an equally vivacious wine; we chose the Kilikanoon Morts’ Block Riesling from the Clare Valley in Australia. It was dry and driven by a limey, textured presence that sang alongside this dish.

Warm Couscous Salad with Halloumi, Courgette, Chickpeas & Tomatoes – serves 4

  • 250g couscous
  • 250ml boiling vegetable stock
  • 400g tin of chickpeas, drained & rinsed
  • 1-2 tbsp olive oil
  • 300g courgettes, sliced
  • 300g cherry tomatoes on the vine, halved
  • 250g pack of halloumi cheese, sliced thickly, then halved lengthways
  • 125ml olive oil (nothing too big flavoured)
  • 3 tbsp lime juice
  • 2 large garlic cloves, finely chopped
  • 2 tbsp chopped fresh mint
  • ½ tsp sugar

Tip the couscous into a bowl and pour over the vegetable stock. Cover with some cling film and leave for 5 minutes.

Mix the 125ml olive oil, the lime juice, garlic, mint & sugar together in a bowl to make a dressing.

Fluff the couscous with a fork, stir in the chickpeas, then pour over half of the dressing. Mix well together and pile onto a serving plate.

Heat 1 tbsp of oil in a large frying pan and fry the courgette slices for 2-3 minutes or until well browned. Remove with a slotted spoon and drain on some kitchen paper. Put the tomatoes into the pan, cut side down, for a couple of minutes until tinged brown on the cut side. Scatter the courgettes over the couscous, followed by the tomatoes.

Heat a little more oil, then add the halloumi strips and fry for a couple of minutes or until brown on all sides. Pile the halloumi on top of the salad and pour over the remaining dressing.

(Original recipe from BBC Good Food.)

 

 

 

Advertisements

Read Full Post »

Haloumi kebabs

Here’s a nice veggie kebab recipe for the barbecue. The cheese makes these a bit more substantial than just lots of grilled veg. Serve with some nice salads and pitta bread. The kebabs and baste can be prepped in advance.

Wine Suggestion: A nice fresh white with good texture works well with this, so try a crisper grape grown in a warmer region. We went for a Fiano from Puglia in the south of Italy made by Michele Biancardi. It was thirst quenching and pure with a peachy stonefruit flavour and a citrus twist followed by a touch of honey and hints of warm middle-eastern spices. A great balance to the slightly salty cheese, zesty lemon, herbs and mustard.

Halloumi Kebabs with Thyme Lemon Baste – serves 4

  • 2 medium courgettes, halved lengthways and thickly sliced
  • 1 large red onion, cut into wedges and separated into pieces
  • 250g halloumi cheese, cut into 16 chunks
  • 16 cherry tomatoes
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp fresh thyme or lemon thyme leaves
  • 1 tsp Dijon mustard

Thread the halloumi, cherry tomatoes, courgettes and onion onto 8 skewers (if using wooden skewers you need to soak them in water for about 20 minutes first).

To make the baste mix together the olive oil, lemon juice, thyme, mustard and some seasoning.

Put the kebabs onto a preheated barbecue. Give the baste a good stir and then brush the kebabs with it. Cook the kebabs for about 5 minutes or until the cheese has turned golden and the vegetables are just tender.

(Original recipe from BBC Good Food)

 

Read Full Post »

Haloumi & Aubergine Kebabs on a bulgur & pea salad

We’re much keener on nutty bulgur than quinoa that seems so popular at the moment. Bulgur makes for a much more interesting salad in our opinion and these aubergine and halloumi kebabs are a great veggie option for the barbecue. Leftovers taste nice for lunch the next day too.

Aubergine and Halloumi Kebabs with Garlic & Herb Bulgur Wheat 

  • 2 aubergines, sliced into strips
  • 200g pack of halloumi cheese, cut into cubes
  • 2 tbsp olive oil plus more for brushing
  • 1 tbsp capers, roughly chopped
  • 1 tsp chopped mint

FOR THE GARLIC & HERB BULGUR WHEAT

  • 200g bulgur wheat
  • 175g frozen peas
  • 6 tbsp garlic oil (to make garlic oil just gently simmer a couple of peeled and smashed garlic cloves in oil for about 10 minutes, then discard the garlic and let the oil cool before using)
  • juice of 1 lemon
  • handful of herbs (such as mint, parsley, chives or a mixture) roughly chopped

Brush the aubergine strips with olive oil and barbecue until softened. Thread onto skewers with the halloumi cubes.

Mix the remaining olive oil with the chopped capers and mint.

Barbecue the kebabs until the cheese is golden and drizzle over the dressing to serve.

Meanwhile, cook the bulgar wheat in boiling salted water for 15 minutes or until tender, adding the peas for the last few minutes.

Make the dressing with the oil, lemon juice and seasoning. Fold the herbs through the drained bulgur wheat and peas and gently stir in the dressing.

(Original recipe for kebabs from BBC Olive Magazine July 2014 and bulgur wheat from BBC Good Food.)

Read Full Post »