Full of spice and all things nice, great on the BBQ or cooked under the grill. Halloumi Cheese is delicious and is a good source of protein and calcium. Halloumi cheese also contains tryptophan, one of the essential amino acids that can’t be manufactured by the body. The body produces serotonin from tryptophan – one of the chemical neurotransmitters responsible for well being, positive mood enhancement and healthy sleep.
Halloumi Skewers ingredients:
- Extra virgin olive oil
- 1 Block of Halloumi cheese,chopped into 1 inch by 1 inch cubes
- 2-4 tsp Harissa paste (depending on how much spice you can handle!)
- 2 diced cloves of garlic
- 1 red pepper, chopped into 1 inch pieces
- Mushrooms chopped in half
- 1/2 red onion chopped into 1 inch pieces
- salt and pepper to taste
Directions:
- Preheat oven or Grill to 200 c
- Make a marinade by mixing the oil, crushed garlic, Harrisa paste and lime juice in a bowl
- Roast the aubergine in the oven for around 15 minutes or until soft
- Add the Cheese & chopped vegetables to the marinade and leave for 1 hour
- Place the cheese and vegetables on Kebab skewers and grill on BBQ or under the grill of around 2o minutes or until they have gone a golden brown
Moroccan couscous ingredients:
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 40g sultanas
- 40g dried cranberry’s
- 1 (400g) tin chickpeas, rinsed and drained
- 350ml chicken stock or vegetable stock
- 125ml orange juice
- 260g couscous
- 3 tablespoons chopped fresh mint
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Directions:
- In a large wok or pan gently heat a tbsp of oil, toast the spices until fragrant, about 2-3 minutes
- Add the sultanas and cranberry’s,chickpeas and salt and pepper to taste
- Pour in the stock and orange juice, turn heat to high and bring to the boil. When the mixture is boiling stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint