Ingredients:
- 400 grams halloumi, cut into 2cm cubes
- 400 grams pineapple rings, cut into eight
- 2 red onions, cut into wedges
- Azada Olive Oil & Basil for cooking
- Sea salt and ground pepper
- Lime wedges to serve
Ingredients for the spearmint sauce:
- 1 clove garlic
- ½ teaspoon sea salt
- ¼ cup Azada Extra Virgin Olive Oil
- 1 cup fresh spearmint leaves, chopped
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame seeds
Extra:
- 8-10 long metal/wooden skewers
Preparation time 20 minutes
Cooking time 25 minutes (depending on thickness)
Makes 8-10
Gluten free | Vegetarian
Preparation:
Parsley sauce. Place all ingredients into a food mixer and blend to combine. Stir through the sesame seeds. Halloumi and pineapple skewers. Heat a griddle pan to medium-high heat. Thread the halloumi, pineapple pieces and red onion wedges onto the skewers. Place on the griddle panda and brush with Azada’s Olive Oil & Basil. Season with salt and pepper. Grill the skewers for 4-5 minutes on each side or until golden. To serve. Serve skewers with a delicate, sweet flavoured spearmint sauce and lime wedges.
Chefs Tip
If you’re assembling the skewers in advance, squeeze lemon juice over the pineapple pieces to keep them fresh.
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