South American-Spiced Grilled Halloumi Skewers
with Chimichurri Lime Dressing over Quinoa
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Born to be grilled! Halloumi is totally at home on the barbecue, where it sizzles with zucchini and cherry tomatoes in a warm, peppery spice mix. These skewers are served with two South American faves: quinoa for a nutritious grain and chimichurri for kick.
We will send you:
- 30ml Chimichurri
- 1 Green zucchini
- 280g Cherry tomatoes
- 1 Lime
- 1 Onion (or shallot)
- 95g Red & white quinoa
- 125g Halloumi
- 6 Bamboo skewers
- 6g Brazil & Beyond spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, cayenne pepper, lemon flavour, chili pepper, bay leaf, lemon oil, cumin, allspice)
Contains: Milk
You will need:
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
BBQ (or pan)
Total Fat
45 g
Saturated Fat
14 g
Sodium
1090 mg
Total Carb
54 g
Sugars
11 g
Protein
23 g
Fibre
9 g
Preparation
Cook the quinoa
- Heat the BBQ on medium (or pan on medium), making sure to oil the grill first.
- Place the skewers in a shallow bowl; cover with water.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), a pinch of the spices and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Mise en place
- Meanwhile, halve, peel and large-dice the onion.
- Halve the lime; juice ½ and quarter the remaining ½.
- Large-dice the halloumi.
- Cut the zucchini crosswise into ½ inch pieces.
Prepare & grill the skewers
- Drain the skewers and thread each one with the halloumi, onion, tomatoes and zucchini, alternating between each.
- Brush with 1 tbsp oil (double for 4 portions); season with the remaining spices.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until tender.
Make the chimichurri lime dressing
- Meanwhile, in a small bowl, whisk the lime juice, chimichurri, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the quinoa between your plates.
- Top with the skewers.
- Drizzle with the chimichurri lime dressing.
- Garnish with the lime wedges. Bon appétit!
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