Vegetarian Option:
GRILLED VEGETABLE & HALLOUMI SKEWERS
A vibrant array of seasonal vegetables and halloumi cheese, marinated in herbes de Provence and grilled. Served with a side of quinoa salad tossed in a lavender dressing.
Grilled Vegetable & Halloumi Skewers Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients:
- 2 medium zucchinis, cut into half-moons
- 2 red bell peppers, cut into chunks
- 1 large red onion, cut into chunks
- 200g halloumi cheese, cut into cubes
- 2 tbsp olive oil
- 2 tsp herbes de Provence
- Salt and pepper, to taste
- 1 cup quinoa
- 2 cups vegetable stock
- 2 tbsp lavender, finely chopped (or 1 tbsp dried lavender)
- Mixed salad leaves, for serving
Instructions:
1. Prepare the Base
> Preheat the grill to a medium-high heat.
> Cook quinoa in vegetable stock according to package instructions, fluff with a fork, and allow to cool.
2. Prepare the Skewers
> In a bowl, toss the zucchini, bell peppers, and red onion with olive oil, herbes de Provence, salt, and pepper.
> Thread the vegetables and halloumi onto skewers, alternating between them.
> Place skewers on the grill and cook for about 3-4 minutes on each side, or until the vegetables are charred and the halloumi is golden-brown.
3. Serve
> Toss the cooled quinoa with the chopped lavender and salad leaves. Season with salt and pepper to taste.
> Serve skewers over the bed of lavender quinoa salad.