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Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing<\/p>\nHalloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing<\/p>\n
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8 wooden skewers soaked in water for half an hour<\/p>\n
8 oz. (2 standard size) chorizo sausage, cut into 1\u201d slices<\/p>\n
1 punnet cherry tomatoes<\/p>\n
16oz. halloumi cheese cut into 1\u201d cubes.<\/p>\n
a little olive oil for spraying or brushing before cooking<\/p>\n
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1 lime juice & zest<\/p>\n
1 T. honey<\/p>\n
1 T. white wine or cider vinegar<\/p>\n
2 T. olive oil<\/p>\n
salt\/pepper to taste<\/p>\n
To serve\/garnish<\/p>\n
1 lime sliced into segments<\/p>\n
salad leaves of your choice<\/p>\n
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Heat up your broiler\/grill (on high or to around 390F). Thread the tomatoes, chorizo slices and halloumi chunks onto the skewers alternately Whisk all the dressing ingredients together and scatter a layer of salad leaves over a large platter or plate. Lay the skewers on a grill\/broiler pan. I usually line it with baking paper for easier clean-up. Spray or brush all over with olive oil. Grill\/Broil for about 10 minutes, turning regularly (and carefully!) until the tomatoes and chorizo are golden in parts and the halloumi is crisp and browned. If a few pieces fall off as you turn the kebabs, just thread them back on after cooking. When the skewers are done, carefully lay them over the salad leaves, then drizzle the dressing all over. Garnish with extra lime segments if you like. Enjoy immediately with toasted bread with olive oil and salt, or another side dish of your choice.<\/p>\n","protected":false},"excerpt":{"rendered":"
Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing 8 wooden skewers soaked in water for half an hour 8 oz. (2 standard size) chorizo sausage, cut into 1\u201d slices 1 punnet cherry tomatoes 16oz. halloumi cheese cut into 1\u201d cubes. a little olive oil for spraying or brushing before cooking 1 lime juice & zest 1 T. honey 1 T. white wine or cider vinegar 2 T. olive oil salt\/pepper to taste To serve\/garnish 1 lime sliced…<\/p>\n