Chilli and Halloumi Skewers

You'll love the zingy chilli and cooling yoghurt combination on these skewers

Ready in:

Cost Cutting Eco Friendly Gluten Free‏

  • 150g Total 2% Greek Yoghurt
  • 25g 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
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    Mix together the remaining onion, dill, capers, yoghurt and olive oil. Serve the rice and halloumi skewers with the caper yoghurt.

Chilli and Halloumi Skewers was taken from 67 of COOK VEGETARIAN

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