Glazed Peri Peri Halloumi Skewers
with pearled couscous
The quantities provided above are averages only.
Ingredients
4 unit(s)
Bamboo Skewers
200 grams
Halloumi
(Contains: Milk)
1 sachet(s)
Vegetable Stock
1 unit(s)
Onion
½ sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Mango Chutney
120 grams
Salad Leaves
1 unit(s)
Avocado
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
150 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya, Egg, Lupin, Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Cooking steps
Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil. Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
Drain in a sieve and pop back in the pot. Season to taste with salt and pepper. Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
Soak the skewers (2 per person) in cold water to prevent them from burning.
Drain the halloumi then cut into 3-4cm cubes. Add to a bowl of cold water.
Half, peel and cut the onion into 3-4cm cubes.
Remove the cubes from the water and pat them dry with kitchen paper.
In a bowl toss the onion and halloumi with a large pinch of peri peri spice mix and a drizzle of oil. (Be careful - too much peri spice mix can make the skewers salty).
Carefully thread the tossed halloumi and onion onto the skewers, alternating between the two.
Place a large pan over medium-high heat with a good drizzle of oil. When the pan is hot add the skewers and fry for 8-10 mins, turning until golden brown on each side.
Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
Just before serving, toss the salad leaves and avocado with the ranch and a pinch of the peri peri. Taste and season twith salt and pepper, if required.
Divide the tossed salad and pearled couscous between plates. Top with the peri peri halloumi skewers. Drizzle the mango chutney on them and scatter over the sesame seeds.
