Harissa Glazed Halloumi Skewers and Chips
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Harissa Glazed Halloumi Skewers and Chips

with Houmous, Salad and Pitta

Tags:
Veggie
Allergens:
Milk
•Sulphites
•Cereals containing gluten
•Sesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

4 unit(s)

Bamboo Skewers

450 grams

Potatoes

225 grams

Halloumi

(Contains Milk)

1 unit(s)

Red Onion

50 grams

Harissa Paste

(Contains Sulphites)

1 unit(s)

Cucumber

(May contain Celery)

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Lemon

2 unit(s)

Pitta Bread

(Contains Cereals containing gluten)

100 grams

Houmous

(Contains Sesame)

50 grams

Red Pepper Chilli Jelly

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

sideBannerName

Nutritional information

Energy (kJ)4502 kJ
Energy (kcal)1076 kcal
Fat50.9 g
of which saturates19.2 g
Carbohydrate114.9 g
of which sugars33.3 g
Dietary Fiber13.3 g
Protein42.6 g
Salt3.72 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Medium Bowl
•Baking Sheet with Baking Paper
•Zester

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning). 

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

2

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, drain the halloumi, then cut it into 3cm chunks.

Quarter and peel the red onion, then separate the layers.

In a medium bowl, mix together the halloumi chunks, red onion pieces and the harissa paste.

3

Carefully thread the halloumi and red onion onto the skewers (2 per person), alternating between pieces. 

Pop the skewers onto a medium lined baking tray. Drizzle over some oil.

Bake on the top shelf of the oven until the halloumi is golden, 10-12 mins.

4

While everything is baking, trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Trim the baby gem, halve lengthways, then thinly slice.

Zest and cut the lemon into wedges.

Give the medium bowl a good wipe, then add a good squeeze of lemon juice, the sugar and olive oil for the dressing (see pantry for both amounts). Mix together and season with salt and pepper.

5

Just before everything's ready, toast the pitta breads in your toaster until golden.

If you're using the oven, put the pitta breads onto a medium baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Toss the baby gem and cucumber in the salad dressing.

6

Use the back of a spoon to spread the houmous over a section of your serving plate large enough for the skewers to be placed on.

Lay the halloumi and red onion skewers onto the houmous. Drizzle over the red pepper chilli jelly.

Serve the baby gem-cucumber salad and chips alongside. Sprinkle the lemon zest over the chips.

Serve with the pittas and any remaining lemon wedges for squeezing over.

Enjoy!

Meal right image

Explore Similar Recipes

Meal left image