2 Halloumi BBQ recipes for Vegetarians
Add more bite to your meat-free meals with Halloumi cheese
Halloumi BBQ recipes are getting more and more popular – so we’ve put together 2 fresh recipes that bring out its unique flavour – and give you a few extra ideas on how to cook this amazing cheese for your summertime meals, snacks and barbecue menus.
Kale with Lentils and Grilled Halloumi
Serve this as a salad with your main dishes – pan fry or BBQ the halloumi and rest it on a bed of full-flavoured kale, roasted red peppers and hearty green lentils.
3 tbsp olive oil
3 echalion shallots, peeled and sliced
2 cloves garlic, peeled and crushed
2 red chillies, deseeded and sliced
300g green lentils
1 tsp smoked paprika
700ml vegetable stock, made from cubes
350g roasted red peppers, from a jar, drained and sliced
250g halloumi cheese, sliced into 8
What to do:
- Heat half the oil in a large non-stick pan and add the shallots, garlic and chillies. Cook for 5 minutes, stirring until the shallots soften. Add the lentils, paprika and a little seasoning.
- Pour in the stock and bring to the boil. Reduce the heat to a simmer for 20 minutes until the stock is mostly absorbed and lentils are nearly tender.
- Add the kale and peppers, cover and cook for a further 10 minutes.
- Meanwhile, brush the halloumi slices with the remaining olive oil and cook in a heated pan for 2 minutes per side.
- Divide the kale mixture between 4 plates and top each one with 2 slices of halloumi.
Halloumi Kebabs with Mixed Pepper Rice
These halloumi kebabs can be BBQ’d or simply grilled for a fast and easy family meal.
1 green pepper
1 red pepper
1 yellow pepper
1 red onion, cut into wedges
2 courgettes, cut into 2cm chunks
3 tbsp pesto
2 tbsp olive oil
2 packets long grain rice, microwaveable
What to do:
- For each pepper, finely chop one half and cut the other half into chunks.
- Toss the pepper chunks, halloumi, red onion wedges and courgettes with the pesto sauce then thread onto 8 skewers.
- Heat the oil and fry all the finely-chopped peppers for 5 minutes until softened. Add the rice and cook for a further 5 minutes until piping hot.
- Meanwhile, grill the kebabs for 6-8 minutes, turning frequently, until the edges begin to char.
- Serve 2 cooked kebabs per portion with the pepper rice.
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