Halloumi and Mushroom Kebabs with Salsa Verde and Cous Cous

Halloumi and Mushroom Kebabs

I came across this Hairy Bikers recipe on the BBC Food website about 3 years ago when I was going through a halloumi craze! I wasn’t very big into no meat meals so I got a deboned leg of lamb from my butcher and cut it into cubes. Rubbed some of the salsa verde onto them with some salt and pepper and then seared them in some hot olive oil and then added them to the skewer and finished them off with the rest of the ingredients in the griddle pan. I also precooked my button mushrooms before skewering them and it worked beautifully. You could also add cubes of rump steak and treat in the same way as I did the lamb.  There are so many fantastic flavours in this dish and make for a really great vibrant and colourful meal to brighten your week up! This is the recipe that introduced me to salsa verde which has become one of my absolute favourite tastes!

 

For the couscous

125g cous cous

125ml hot vegetable stock

5 tbsp olive oil

1 lemon, juice only

1 ready-roasted red pepper, shredded

50g toasted flaked almonds

50g dried apricots, chopped

 

For the skewers

200g halloumi cheese, cut into 2.5cm cubes

8 cherry tomatoes

8 button mushrooms

3 tbsp olive oil

1 tsp dried oregano

Rumb steak or deboned leg of lamb cut into cubes (optional)

 

For the salsa verde

bunch parsley,chopped leaves only

bunch basil, chopped, chopped leaves only

bunch mint, chopped, chopped leaves only

2 tbsp drained capers

2 garlic cloves, roughly chopped

½ tsp Dijon Mustard

100ml olive oil

sea salt and freshly ground black pepper to season

 

Preparation method

  • For the couscous, place the couscous into a bowl and cover with the hot stock. Cover the bowl with a plate or cling film and leave for four minutes.
  • Uncover the bowl and fluff up the couscous with a fork. Stir in the remaining ingredients, season to taste with salt and freshly ground black pepper.
  • For the kebabs, preheat a griddle pan over a medium-high heat. Toss all of the kebab ingredients together and season to taste with sea salt and freshly ground black pepper. Thread the ingredients onto metal kebab skewers and cook on the hot griddle for 5-6 minutes, turning frequently.
  • For the salsa verde, place all of the salsa verde ingredients, apart from the olive oil, into a food processor and blend, gradually adding the oil until you have a loose paste.
  • To serve, spoon the couscous onto plates, top with the kebabs and drizzle with the salsa verde.

Serves 2

 

Photo from the BBC Food Website

Halloumi and Brie Bites wrapped in Proscuitto with a Sweet Chili Drizzle

Haloumi proscuitto

I really need to keep my camera ready. This picture was the closest thing I could find to give you an idea. But this was a fantastic and REALLY easy starter to make for dinner guests, and it went down really well. I got the idea from a starter that my husband and I shared (more like fought over) at a great little restaurant. It was so easy to replicate! Enjoy!

1 block halloumi cheese, cut into fingers

3 tbsp flour

3 tbsp olive oil

About 6 – 8 slices of proscuitto

1 triangular block of Brie (french) cut into fingers

1 packet of fresh baby rocket

Sweet Chili Sauce (Wellingtons if you can) to drizzle

– Place the rocket on a small pile on each plate and drizzle the sweet chili sauce around the outside of the rocket pile

– Dust the halloumi fingers in the four and then fry in the olive oil (once the oil is hot) on a medium heat turning the cheese fingers until JUST before golden brown.

– Take them out and place them on some kitchen paper to drain excess oil and wait for them to cool enough so you can handle them.

– Cut the proscuitto into thin strips and wrap one strip around the halloumi finger. Repeat until all of them are covered.

– Wrap the Brie fingers in one strip each of the proscuitto and you can place the Brie fingers on the rocket as these are now done. No frying at all involved with the Brie.

– Now heat the oil up again (or new oil if you wish) and when hot, turn the heat down to medium and pop the wrapped haloumi fingers in the pan for a quick fry, until nicely golden brown. This step is QUICK – don’t over cook them here.

– Place the halloumi on the plate on top of the rocket, with the brie fingers and serve immediately.