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.