One of our favourite meals is halloumi kebabs, which I made a couple of weeks ago for the first time in a while – I’d forgotten how good it is!
As I never know what to do with the leftover 1/3 pack halloumi, I always grill the whole thing and there’s usually enough leftover kebab and rice for one of us to take decent-sized lunch the next day. You can vary the vegetables obviously – red onion, cherry tomatoes and button mushrooms all work well. You could also change the halloumi to chicken or tofu if you wanted, but I far prefer the halloumi.
Since we had no kebab sticks in, I just grilled the halloumi and veg on a baking tray, but it’s nicer if you can skewer them so it’s worth getting kebab sticks if you can. Plus if you want to cook this on the barbeque, you really need the sticks.
Halloumi kebabs (serves 2 plus a portion left for lunch) £1.46 per portion
- 1 250g pack halloumi, cut into large chunks £2.25 (Tesco)
- 2 mixed colour peppers, cut into large chunks (I used 1 green and 1 orange) 45p (£1.35 / 6, Tesco)
- 1 courgette, cut into rounds or half rounds 40p (£1.60 / 4, Tesco)
- 1 tsp smoked paprika 5p (85p / 45g, Asda)
- 1/4 pack fresh coriander 20p (80p / 31g, Tesco)
For the yoghurt dip:
- 1/4 tub natural yoghurt 12p (45p / 500ml, Tesco)
- 1 clove garlic, crushed 3p (69p/ 3 bulbs, Tesco)
- 1 small handful mint leaves, chopped (free from garden)
- 1 tsp cayenne pepper 4p (78p / 40g, Asda)
- 1/2 tsp ground cumin 2p (59p / 50g, Tesco)
For the rice salad
- 5 fluid ounces rice 20p (£1.48 / 1kg, Morrisons)
- 25g dried cranberries 10p (£1 / 150g)
- 25g shelled pistachios (was 50g before shelling) 48g (£2.40 / 250g)
- 1/2 tsp mixed spice 2p (60p / 33g)
Cook the rice using your preferred method (I use the absorption method – pour double the amount of boiling water over the rice, bring to the boil, pop the lids on, reduce the heat to the lowest level, and cook for around 14 minutes or until you can hear that the water’s gone. When done, take off the heat, cover with a tea towel, and leave for 5 minutes).
Preheat the grill. Toss the halloumi in the smoked paprika and either arrange on a baking tray or skewer on kebab sticks before popping onto the tray, in both cases along with the vegetables.
Meanwhile, put the halloumi and vegetables on to cook under the grill for a few minutes either side until well cooked.
When the rice has finished, fluff with a fork and add the rest of the rice ingredients, stirring through well. This is supposed to be eaten cold, so you can make in advance, but is nice still warm too.
Mix the ingredients for the yoghurt dip together and season to taste.
Serve the kebabs with the rice and yoghurt, and scattered over with the chopped coriander.