Braaied Halloumi Skewers with a Mint Dressing
Although halloumi is high in fats, especially saturated fats, it does have other nutritional benefits and it is oh so yummy. Halloumi is an excellent source of calcium, providing 70% of our daily calcium requirements. It also contains zinc, selenium, magnesium and vitamin A.
The inclusion of the medley of vegetables on the skewer, bring a variety of extra nutrients and bioactives to the dish.
Radish contains sulforaphane which is a strong anti-oxidant and detoxification stimulating bioactive. It is also a strong source of the bioactive quercetin which helps ‘switch off’ our inflammatory systems which can result in many chronic diseases, mood disorders and weight gain. Quercetin is also found in the red onion.
Mint is a great herb that helps sooth any digestion problems. It also contains anti-oxidants and phytonutrients which help relieve oxidation and inflammation in the body.
1 block halloumi cheese (320g)
1 green pepper
1 baby yellow pepper
5 baby marrows
6 patty pans
1 small red onion
1½ tablespoons fresh thyme
½ cup mint (large handful)
½ teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
2 tabelspoons olive oil
½ teaspoon raw honey
1 Soak the skewer sticks in water to prevent them from burning on the braai (barbeque).
2 Cut the peppers, onions and halloumi cheese into cube-like pieces.
3 Wash then cut the courgettes diagonally forming 4 pieces from each one.
4 Wash then cut across the patty pans, cutting them in half.
5 Slice the radishes into thin disc-like pieces.
6 Thread the vegetables and the halloumi onto the skewers, making sure each skewer gets a good amount of halloumi as well as vegetables.
7 Drizzle a little olive oil onto the skewers, rubbing it in evenly.
8 Place on the outskirts of a medium heat braai, so that it doesn’t char, and grill fo8 r about 20 minutes until the halloumi is golden and the vegetables are cooked through.
9 Remove from the grill and place onto a serving dish.
1 In a glass jar, place the thyme, chopped mint, Dijon mustard, apple cider vinegar, lemon juice, olive oil and honey.
2 Using a stick blender, blend the ingredients together to form a thicker mint dressing.
3 Spoon the dressing over the skewers before serving.
Nourish yourself to the sunrise.
Cooked with love,
Sunrise by HM
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