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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.

Ingredients

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
200g kale
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.

Ingredients

1 green pepper
1 red pepper
1 yellow pepper
500g halloumi
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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