Mediterranean Halloumi Skewers with Lemon-Herb Quinoa
Halloumi, tomatoes, red onion and courgette skewers roasted, served with lemon-herb quinoa and olive oil.
- 400 g halloumi cheese
- 200 g cherry tomatoes
- 1 medium red onion
- 1 medium courgette
- 1 medium lemon
- 15 g fresh parsley
- 10 g fresh mint
- 150 g quinoa
- 4 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your grill or oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Cut the halloumi into 2cm cubes. Halve the cherry tomatoes. Cut the red onion and courgette into similar-sized chunks.
- Step 3
Thread the halloumi, tomatoes, red onion, and courgette onto skewers, alternating the ingredients.
- Step 4
In a small bowl, whisk together 2 tbsp olive oil, lemon zest, 1 tbsp lemon juice, chopped parsley, chopped mint, oregano, salt, and pepper.
- Step 5
Brush the skewers generously with the lemon-herb marinade.
- Step 6
Place the skewers on a baking tray and cook for 15-20 minutes, turning halfway through, until the halloumi is golden and slightly softened, and the vegetables are tender.
- Step 7
Meanwhile, cook the quinoa according to packet instructions.
- Step 8
Once cooked, drain the quinoa and toss with the remaining 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt and pepper. Stir in any remaining chopped herbs.
- Step 9
Serve the halloumi skewers hot over the lemon-herb quinoa.
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