Chilli and Halloumi Skewers
Serves: 4
Cost Cutting Eco Friendly Gluten Free
You'll love the zingy chilli and cooling yoghurt combination on these skewers
Ingredients:
150g Total 2% Greek Yoghurt25g bunch basil, roughly chopped
1 large green chilli
2 garlic cloves, peeled
25g bunch dill, roughly chopped
2 tbsp sunflower oil
pack reduced fat halloumi
1 red onion, ¾ roughly chopped, ¼ finely chopped
1 red pepper, cut into chunks
200g cherry tomatoes, halved
200g basmati rice, washed well
375ml gluten-free hot vegetable stock
½ lemon, juice
2 tbsp capers in brine
1 tbsp extra virgin olive oil
method:
- Put the basil, chilli, garlic, half the dill and 1 tbsp sunflower oil in a food processor and whiz until coarse. Cut the halloumi in half down the natural seam and slice into fingers. Thread each piece onto a small skewer. Brush about half the herb mixture over the skewers.
- Heat the remaining oil in a large frying pan, add the roughly chopped onion and peppers and cook for five minutes over a medium heat until softened. Add the tomatoes and rice, stir then pour in the hot stock. Bring to a boil, stir, reduce the heat to a gentle simmer, cover and cook for 10 minutes. Turn off the heat and leave for five minutes. Drizzle over the lemon juice and stir.
- Meanwhile, heat a griddle pan over a medium-high heat, add the halloumi skewers and cook for about five minutes, turning once each side has char lines. Brush the remaining herb mixture over the hot halloumi.
- Mix together the remaining onion, dill, capers, yoghurt and olive oil. Serve the rice and halloumi skewers with the caper yoghurt.
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