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Tomato and herb halloumi skewers - recipe

Tomato and herb halloumi skewers - recipe

 

Tomato and herb halloumi skewers
 

These vegetarian halloumi skewers are a little fiddly to prepare but they look impressive and taste even better. The tomato and herb seasoning is really smokey once barbecued and complements the herby fresh tabbouleh perfectly. A great post workout meal with some extra carbs from the bulgar wheat and healthy fats.

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Top level health statistics, per serving (two skewers and tabbouleh)

Calories - 345 | Carbs - 30g | Fat - 18g | Protein - 17g

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Ingredients

Serves 4 (2 skewers per person)

8 skewers required

HALLOUMI SKEWERS:

  • 2 tsp The Gym Chefs Tomato and Herb Seasoning
  • 225g pack of light halloumi, cut into chunks
  • 16 cherry tomatoes
  • 1 courgette, sliced in thin strips
  • 1 tbsp olive oil

      TABBOULEH:

      • 90g bulgar wheat
      • 10g fresh mint, finely chopped
      • 10g fresh parsley, finely chopped
      • 2 large plumb tomatoes, deseeded and diced
      • Seeds from half a pomegranate
      • 1 tbsp olive oil
      • Salt and pepper

       

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        Preparation time: 30 minutes | Marinade Time 30 minutes | Cooking time: 10 minutes

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        Method

        1. Cook the bulgar wheat according to packet instructions. Generally, place the bulgar wheat in a bowl and cover with boiling water. Use the ratio of double water to bulgar wheat and leave to sit for 20 minutes.

        2. Slice courgette into fine strips. The easiest way to achieve this is to slice the courgette in half, length ways, lay the flat surface on the board and the slice along in thin strips.

        3. Cut the halloumi into chunks, allowing two per skewer.

        4. Build the skewers; start with a tomato, then roll the courgette in a spiral and skewer, followed by a chunk of halloumi. Repeat twice for each skewer.

        5. Combine the olive oil and seasoning mix in a bowl and brush the skewers, paying particular attention to the halloumi as it soaks up the mixture.

        6. Cover your skewers in cling film and leave to marinate for up to 30 minutes.

        7. Heat the BBQ while your skewers are marinating.

        8. Meanwhile, drain any excess liquid from the bulgar wheat. Deseed and dice tomatoes, finely chop herbs and remove seeds from the pomegranate.

        9. Combine tomatoes, herbs and pomegranate with the bulgar wheat and add a tablespoon of olive oil. Season with salt and pepper to taste.

        10. BBQ skewers, turning regularly to stop them burning. This should take between 10 and 15 minutes.

        11. Serve the tabbouleh and skewers together, and enjoy!

         

           

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          Discover our TOMATO AND HERB  seasoning:

          Buy Tomato and Herb Seasoning

          All our seasoning blends are:

          • All natural with no nasties
          • Contain no added salt or sugar
          • Free from artificial colourings
          • No additives or preservatives
          • Unique concentrated flavour - No other seasoning like this on the market
          • High pepper content to encourage a thermogenic reaction to help boost metabolism. 
           Grab your Tomato and Herb seasoning today

           

          BBQ cajun chicken with seedy slaw

          BBQ cajun chicken with seedy slaw

           

          Cajun BBQ Chicken

           

          These cajun chicken thighs are a tasty, easy and super healthy BBQ staple, perfect for summer evenings in the garden. If you have time to marinate them all day, then the spices really come alive. Finished on the BBQ for those lovely charred edges and served with a light seedy slaw, this meal is feel good all round.

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          Top level health statistics, per serving (two chicken thighs and a serving of slaw)

          Calories - 239 | Carbs - 11g | Fat - 12g | Protein - 26g

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          Ingredients

          Serves 3 (if having two thighs per person)

          Marinated chicken thighs:

          • 3 tsp The Gym Chef Cajun Seasoning
          • 6 boneless chicken thigh fillets
          • 6 tbsp low fat natural yoghurt
          • 2 tsp fresh mint, finely chopped
          • 1 tbsp olive oil

          Seedy Slaw:

          • ⅓ of a red cabbage, finely sliced
          • 3 carrots, ribboned or finely sliced into strips
          • 3 tsp pumpkin seeds
          • 1 tsp sesame seeds
          • 1 1/2 tbsp white wine vinegar
          • Seeds from half a pomegranate

           

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          Preparation time: 10 minutes | Chicken marinade: At least 1 hour | Cooking time: 25 minutes

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          Method

          1. Add chicken thighs and the marinade ingredients to a freezer bag and combine throughly. Leave to marinate for at least one hour but ideally throughout the day.
          2. After you’ve left the marinade for as long as possible, heat the oven to 180ºC. Once up to temperature, place the chicken on a baking tray and cook for 10 minutes. While the chicken is cooking, slice the cabbage, ribbon the carrot (try using a vegetable peeler for thin strips) and extract the seeds from the pomegranate. Combine with the white wine vinegar. Toast the seeds in a pan to get a lovely nutty flavour and leave to cool. Once cooled, add to the slaw.
          3. After 10 minutes, remove the chicken from the oven and transfer to a BBQ to finish. They should only need five to seven minutes either side and will begin charing at the edges. Check the thighs are cooked through thoroughly before eating.
          4. Serve the slaw and chicken together and sprinkle with any left over mint or pomegranate seeds.
          5. Enjoy!

          Grilled Cajun BBQ Chicken Thighs

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          Discover our Cajun seasoning:

          Cajun Seasoning

          All our seasoning blends are:

          • All natural with no nasties
          • Contain no added salt or sugar
          • Free from artificial colourings
          • No additives or preservatives
          • Unique concentrated flavour - No other seasoning like this on the market
          • High pepper content to encourage a thermogenic reaction to help boost metabolism. 
          GET YOURS TODAY