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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. 
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          Green veggie burgers with kale crisps

          Green veggie burgers with kale crisps

           

          Green veggie burgers with kale crisps

           

          These vegetarian burgers are packed with spinach and seasoned with The Gym Chef’s Summer
          BBQ seasoning. They are moist yet firm due to a bit of baking in the oven before hitting the BBQ.
          Partnered with crispy kale, they are sure to impress.

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          Top level health statistics, per patty

          Calories - 150 | Carbs - 14g | Fat - 8g | Protein - 5g

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          Ingredients

          Serves 4

          Food processor required for patty

          Burger Patty:

          • 2 tsp The Gym Chef Summer BBQ Seasoning
          • 100g fresh spinach
          • 1 onion, finely diced,
          • 4 garlic cloves, crushed
          • Breadcrumbs from 2-3 slices of bread
          • 1 medium egg
          • 6 sun-dried tomatoes in oil
          • Salt and pepper
          • Flour for dusting

            Burger Toppings:

            • 1 avocado, sliced
            • Onion chutney
            • 4 bread rolls

              Kale Crisps:

              • 100g of cavolo nero black kale, stalks removed
              • Olive oil
              • Salt
              • Sesame seeds

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              Preparation time: 20 minutes | Cooking time: 30 minutes

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              Method

              1. Dice onions and garlic finely. Fry onions in a bit of olive oil until transparent. Add garlic and Summer BBQ seasoning, and heat the spices through. After a few minutes, set aside to cool.
              2. Heat oven to 180ºC and line a baking tray with baking paper.
              3. Add bread slices to a food processor and whizz until fine crumbs are created. Start with two slices, more can be added later if the mixture is too wet.
              4. Add spinach to the breadcrumbs and pulse to combine.
              5. Add sun-dried tomatoes. Pulse to combine.
              6. Add cooled onion and garlic, and egg. Pulse to combine. If the mixture is quite wet and patties seem hard to form by hand, add a little more bread and pulse to combine.
              7. Season with salt and pepper to taste.
              8. Flour your hands and create four even patties. Place each one on the lined baking tray.
              9. Bake the four patties in the oven for ten minutes. This forms the shape and makes them easier to flip on the BBQ.
              10. While the patties are in the oven, cut the stalks out of the cavolo nero, leaving long strips of leaf. Rub the leaves with a thin layer of olive oil, making sure to massage into the cracks.
              11. Lay the leaves on a microwave safe plate lined with baking paper. Sprinkle with a pinch of salt and sesame seeds. Make sure they don’t overlap - you may need to do them in batches.
              12. Microwave on high for 1 minutes and 20 seconds on each side, or until crisp.
              13. When the kale is done and patties cooked, transfer patties to the BBQ to finish off. A few minutes either side should add the charred BBQ taste. They may need a spray of oil to prevent sticking.
              14. Prepare your burger; layer patty, avocado and onion chutney in a bun.
              15. Enjoy!

               

                 

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                Discover our SUMMER BBQ seasoning:

                Summer BBQ

                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