Haloumi Sausage And Pesto Skewers Recipes

GRILLED HALLOUMI AND MUSHROOM SKEWERS WITH QUINOA AND PESTO

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Thread mushrooms, halloumi cheese, and tomatoes onto skewers. Cook under the broiler, rotating the skewers a few times, until halloumi beings to turn golden and the vegetables are cooked through, about 5 minutes
• Stir pesto and olive oil together in a bowl; add enough oil to reach the desired consistency.
• Divide quinoa between 2 plates and place skewers on top. Lightly drizzle with pesto mixture.

HALOUMI, SAUSAGE AND PESTO SKEWERS

Steps:

• Cook the sausages in a saucepan of simmering water, uncovered, for 5 minutes; remove the sausages and cool for 5 minutes; cut each sausage into four even pieces.
• To make the dressing, combine all the ingredients in a jug and mix well.
• Alternating with each, thread three sausage pieces and two pieces each of capsicum, tomatoes and haloumi onto 12 skewers.
• Heat a large oiled (preferably non-stick) pan over a high heat; add the skewers; cook in batches, brushing with dressing and turning occasionally, for about 5 minutes, or until browned and heated through.
• Arrange the haloumi, sausage and pesto skewers on baby rocket leaves or baby spinach leaves and top with shaved parmesan to serve.
• NOTE: Cooking the sausages in water before grilling or BBQing ensures that they don't burn on the outside before cooking all the way through. If you are using wooden skewers, pre-soak them in water.