Glazed Peri Peri Halloumi Skewers with Irish Chicken
with pearled couscous- Milk
- Sesame
- Egg
- Mustard
- Wheat
- Cereals containing gluten
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
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
(Contains: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, May contain traces of allergens)
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Mango Chutney
120 grams
Salad Leaves
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
150 grams
Couscous
(Contains: Soya, May contain traces of allergens, Wheat, Cereals containing gluten)
260 grams
Diced Irish Chicken Breast
1 unit(s)
Sweetcorn
1 unit(s)
Cucumber
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 3cm wide wedges.
- Remove the cubes from the water and pat them dry with kitchen paper.
- In a bowl toss the onion, chicken and halloumi with a large pinch of peri peri spice mix and a drizzle of oil.
- Carefully thread the tossed chicken, halloumi and onion onto the skewers, alternating between the three. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: You may want to taste as you go, the peri peri can be a little bit salty.
- 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 10-15 mins, turning until golden brown on each side.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Drain the sweetcorn. Trim the cucumber and chop into 2cm cubes.
- Just before serving, toss the salad leaves, sweetcorn and cucumber with the ranch and a pinch of the peri peri.
- Taste and season with salt and pepper, if required.
- Divide the tossed salad and pearled couscous between plates.
- Top with the peri peri halloumi skewers.
- Finish with a drizzle of mango chutney on them and a scattering of sesame seeds.
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