Halloumi is a marvellous cheese hailing from Cyprus that does not melt on the grill, making it the perfect meat alternative. The outside gets crispy while the inside turns velvety. Cut the block of cheese into fairly thick chunks so they don’t break apart when skewering them. Dollops of sun-dried pesto give the dish even more pizzazz.
Sodium watch
While halloumi is lofty in protein, it can also be higher in sodium. So enjoy these kebabs, but just be sure to watch your salt intake elsewhere that day.
Halloumi Kebabs with Sun-dried Tomato Pesto
Ingredients
- 1/4 cup (60 mL) oil-packed sun-dried tomatoes, drained
- 1/4 cup (60 mL) chopped walnuts
- 1/4 cup (60 mL) chopped fresh mint
- 1 garlic clove, chopped
- Juice of 1/2 lemon
- 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
- 8 oz (225 g) halloumi cheese, cut into 1 in (2.5 cm) cubes
- 1 large red bell pepper, cut into 1 in (2.5 cm) pieces
- 1 eggplant, cut into 1 in (2.5 cm) pieces
- 1 red onion, peeled and cut into 3/4 in (2 cm) chunks
- 4 cups (1 L) arugula
Nutrition
Per serving:
- calories197
- protein8g
- fat15g
- saturated fat6g
- trans fat0g
- carbohydrates9g
- sugars4g
- fibre4g
- sodium297mg
Directions
01
To make pesto, pulse together tomatoes, walnuts, mint, garlic, and lemon juice in food processor. With the machine running, pour in oil and 2 Tbsp (30 mL) water, and blend until mixture is just slightly chunky.
02
Preheat grill to medium-high and grease grill grate. In alternating order, thread halloumi, red pepper, eggplant, and onion onto 8 skewers. Grill kebabs for 6 minutes, turning once halfway, or until vegetables are tender and cheese is golden. Be careful not to burn the cheese.
03
Divide arugula among serving plates and top with contents of kebabs. Garnish with dollops of tomato pesto.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.