• Haloumi And Vegetable Skewers With Quinoa
1 1

Haloumi And Vegetable Skewers With Quinoa

Haloumi And Vegetable Skewers With Quinoa

  1. 1 Each Zucchini
  2. 1 Each Yellow Or Red Capsicum
  3. 1 tsp White Wine Vinegar - PANTRY ITEM
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 1 Each Red Onions
  6. 0 cup Quinoa
  7. 1 tbsp Horseradish Cream
  8. 80 g Haloumi
  9. 1 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 50 g Button Mushrooms
  12. 3 Each Bamboo Skewers
  1. 1 Each Zucchini
  2. 1 Each Yellow Or Red Capsicum
  3. 1 tsp White Wine Vinegar - PANTRY ITEM
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 1 Each Red Onions
  6. 1 cup Quinoa
  7. 1 tbsp Horseradish Cream
  8. 160 g Haloumi
  9. 1 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 100 g Button Mushrooms
  12. 6 Each Bamboo Skewers
  1. 2 Each Zucchini
  2. 2 Each Yellow Or Red Capsicum
  3. 2 tsp White Wine Vinegar - PANTRY ITEM
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 2 Each Red Onions
  6. 1 cup Quinoa
  7. 2 tbsp Horseradish Cream
  8. 240 g Haloumi
  9. 2 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 150 g Button Mushrooms
  12. 9 Each Bamboo Skewers
  1. 2 Each Zucchini
  2. 2 Each Yellow Or Red Capsicum
  3. 2 tsp White Wine Vinegar - PANTRY ITEM
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 2 Each Red Onions
  6. 2 cup Quinoa
  7. 2 tbsp Horseradish Cream
  8. 320 g Haloumi
  9. 2 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 200 g Button Mushrooms
  12. 12 Each Bamboo Skewers
  1. 3 Each Zucchini
  2. 3 Each Yellow Or Red Capsicum
  3. 3 tsp White Wine Vinegar - PANTRY ITEM
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 3 Each Red Onions
  6. 2 cup Quinoa
  7. 3 tbsp Horseradish Cream
  8. 480 g Haloumi
  9. 3 Clove Garlic
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 300 g Button Mushrooms
  12. 18 Each Bamboo Skewers

Prep:

  1. Wash and cut capsicum into 3cm pieces.
  2. Cut haloumi into 3cm cubes.
  3. Peel and cut onion into 3cm pieces.
  4. Soak quinoa in cold water.
  5. Wash and thickly slice zucchini.
  6. Peel and crush garlic.

Method:

  1. Heat a grill plate or frying pan over a medium to high heat. Add skewers. Cook, turning regularly, for about 8 to 10 minutes, until golden and tender.
  2. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  3. To make dressing, combine horseradish, vinegar, olive oil, garlic, salt and pepper.
  4. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  5. Serve skewers over quinoa.
  6. Preheat the oven to 200°c (180°c fan-forced).
  7. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  8. Wash and chop parsley.
  9. Drain the quinoa and tip into a pan with double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.
  10. Cut lemon into wedges.
  11. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  12. Thread haloumi, zucchini, capsicums, onion and mushrooms alternately onto skewers. Brush with some of the dressing.
  13. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  14. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
View full details