Haloumi with Lemon & Mint SkewersJuly 30, 2014
This skewered sensation makes for a deliciously warm meal with a minty twist!
Ingredients for two people
|150 g||HelloFresh couscous|
|2 tbs||olive oil|
|1 small handful||mint, finely chopped|
|1||red capsicum, chopped|
|1 punnet||cherry tomato|
|1||eggplant, diced into 4 cm cubes|
|1 block||haloumi, sliced|
For this recipe we have used wooden skewers. However, if you don’t have any you could easily marinate the vegetables and just grill them up as they are and serve with the couscous and haloumi.
For the couscous
Place the couscous in a bowl, boil some water (the water has to be double the amount of your couscous so e.g. 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. When ready to serve, fluff the couscous with a fork.
For the skewers
In a large bowl combine the olive oil, lemon juice, mint, and a good grind of salt and pepper. Toss the cherry tomatoes, capsicum, eggplant and zucchini in the marinade. Skewer the vegetables onto your skewers until they are all used up. Heat a griddle or pan to medium-high heat and add some oil. Cook the skewers for 3-4 minutes per side or until the zucchini is soft in the middle, set the skewers aside.
Add a little more oil to the pan and then add the haloumi, cook for 2 minutes per side or until golden brown.
Divide the soup between plates and top with the vegetable skewers and the haloumi – enjoy!
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