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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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          Cajun Jumbo Shrimp with Courgette Spicy Rice and Beetroot Salad.

          Cajun Jumbo Shrimp with Courgette Spicy Rice and Beetroot Salad.

          Cajun Jumbo Shrimp image

           

          Ingredients:

          For the protein:

          12 Jumbo Raw Shrimp/Prawns

          1 Tablespoon The Gym Chef Cajun Seasoning

           

          For the carbs:

          200g Basmati Rice

          1 Courgette (sliced)

          1 Onion (sliced)

          1 Tablespoon The Gym Chef Peri Peri seasoning

          1 Teaspoon The Gym Chef Pink Himalayan Salt

          1 Tablespoon Coconut oil

          300ml boiled water

           

          For the topping:

          1 Small Beetroot

          1 Teaspoon olive oil

          1 Tablespoon balsamic vinegar

          Salt and Pepper to taste

           

          Step 1: cook the rice -

          Chop the onion, and courgette into slices.

          Wash the rice in cold running water and allow to drain.

          Grab a saucepan and place on a medium heat. Add the oil. Sauté the onions and courgettes till they start to soften (2 mins). Add the drained rice and continue to sauté for a further minute. Add the peri peri spice and pink salt. Mix well and add the water. Cover and simmer on a low heat for ten mins. The rice should absorb all the water and cook in its own steam.

           

          For the beetroot salad:

          Peel the beetroot. Finely slice into circles. Lay flat and slice again lengthways to create julienne matchsticks. Place in a bowl and add the oil and vinegar. Mix well and add salt and pepper to taste.

           

          For the shrimp:

          Wash the shrimp and pat dry with kitchen paper.

          Grab a flat frying pan and place on a medium/hot heat.

          Place shrimp in a bowl, add a little oil and marinade in the cajun seasoning.

          Coat well and add to the hot pan. Pan sear the shrimp for 2-3 mins on each side ensuring they are thoroughly cooked.

           

          Release your inner gym chef and plate up in any fancy arrangement you desire and enjoy.