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jerk halloumi kebabs with cauliflower cous cous

jerk halloumi kebabs with cauliflower cous cous

Gary @ BigSpud
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Ingredients
  

For the kebabs:

  • 500 g Halloumi
  • 1 red pepper
  • 1 red onion
  • Heinz Jerk BBQ Sauce
  • 1 clove garlic

For the cous cous:

  • 1 large cauliflower
  • 50 g mixed seeds (pumpkin, sesame etc)
  • 2 tablespoons dried onions
  • 300 ml natural yoghurt
  • 1/2 cucumber

For the yoghurt dressing:

  • Juice of half a lemon

Instructions
 

  • First the kebab prep: peel and dice the onion, dice the halloumi, and dice the pepper. Toss in plenty of Jerk sauce and set aside to marinate.
  • Preheat the grill to high, and a saucepan over a medium heat.
  • Skewer the cheese and veg. Pop under the grill and turn occasionally, brushing with more sauce.
  • Grate the cauliflower. Dry fry the seeds until golden and tip out to one side. Add a splash of oil to the pan and fry the crushed garlic for 30 seconds, then add the cauliflower.
  • While the cauliflower fries, grate the cucumber and squeeze out the excess water. Mix with the yoghurt and lemon juice and season to taste.
  • When the cauliflower is cooked add the seeds and dried onion's.
  • Serve the cous cous with two kebabs and dress with the yoghurt sauce.