Preparation time: 5 minutes
Cooking time: 15 minutes
A light, healthy summer dish – perfect for BBQs or al-fresco eating
You will need:
For the dressing
3 tbsp olive oil
Juice & zest 1 lemon
2 long red chillies, finely chopped
2 cloves garlic, crushed
A small bunch of flatleaf parsley, chopped
Salt & freshly ground black pepper
For the kebabs:
2 packs of halloumi cheese, each cut into 6 cubes
A bunch of spring onions, cut into 3cm lengths
4 long wooden skewers, soaked in cold water for 30 minutes
For the salad:
300g frozen soy beans (or use frozen peas if you prefer)
240g Tenderstem, cut into 3-4cm pieces
What to do:
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 tablespoons of the dressing to another bowl, and toss in the halloumi and the spring onions. Set aside to marinate whilst you make the salad.
Cook the quinoa according to the packet instructions - about 12-15 minutes - and toss through the rest of the dressing whilst still warm.
Blanch the Tenderstem and soy beans (or peas) in boiling water for 3 minutes until just tender but with plenty of bite. Drain well and toss through the quinoa. Taste to check the seasoning, adding a little more salt and pepper if necessary. Set aside while you finish the kebabs.
Take a wooden skewer and thread alternately with halloumi and pieces of spring onion. Heat a BBQ or griddle pan to hot and cook the kebabs for 2-3 minutes on each side until the halloumi is crisp on the outside. Serve immediately with generous helping of salad.
Recipe courtesy of www.tenderstem.co.uk