1300 307 607
info@riverinadairy.com
HALOUMI & RED PEPPER SKEWERS

Serves 4

Prep Time 20 minutes

Cooking Time 20 minutes

Recipe by: Good Food Everyday with Gary Mehigan

Grilled Cyprus Style Haloumi & Red Pepper Skewers with Muhammara Sauce

Ingredients

  • 1 x 900g, Riverina Dairy Cyprus Style Haloumi
  • 1 red capsicum, seeds removed,
  • 1 red onion, peeled
  • ¼ cup walnuts, toasted, roughly chopped
  • 1 pomegranate, seeds removed
  • 2 tbsp extra virgin olive oil
  • fresh black pepper
  • pinch Aleppo chilli flakes
  • 1 tbsp honey
  • 4 wedges fresh lemon
  • couple of radish
  • half cucumber
  • 1 recipe Muhammara Sauce (see ingredients below)


Muhammara Sauce – makes about 1 cup (250ml)

Ingredients:

  • 1 red capsicum, removed seeds skinless
  • 1 tbsp tomato paste
  • 1 head of garlic, roasted
  • 100g walnuts roasted & chopped
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • pinch salt
  • 100 ml extra virgin olive oil
  • pomegranate molasses

Grilled Cyprus Style Haloumi & Red Pepper Skewers with Muhammara Sauce

Step 1. Cut the Riverina Dairy Cyprus Style Haloumi into neat cubes and cut the Onion and Green Capsicum into 2½ cm squares.

Step 2. Thread a piece of red Capsicum and Onion onto a skewer followed by a cube of Haloumi. Repeat this process so each skewer has two pieces of Haloumi and 4 pieces of Capsicum and 4 pieces of Onion.

Step 3. Preheat the Braun MultiFry 5 Air Fryer (HF5073BK) to 180. Brush the skewers with a little Extra Virgin Olive Oil.

Step 4. Leave in the airfryer for approximately 8 minutes or until the haloumi is golden brown and the Onion and Capsicum begin to soften and colour.

Step 5. Place a spoonful of Muhammara onto each plate and spread out a little. Place the skewers on top. Scatter with chopped Walnuts and a drizzle of hot honey mixed with a Pinch Aleppo Chilli flakes, and a drizzle of pomegranate molasses. Serve with something crunchy and fresh


Muhammara Sauce Method:

Step 1. Place the Walnuts onto the Braun MultiFry 5 Air Fryer (HF5073BK) for 8 minutes or until golden. Allow to cool and chop 2 tbsp and set them aside for later.

Step 2. Meanwhile, place the Red capsicum over an open flame and char until blackened on all sides. (Alternatively pop under a hot grill to achieve a similar result) Place into a bowl, cover with cling film and allow to cool.

Step 3. Peel away the charred skin, remove the stalk and seeds and discard them. Rinse the Capsicum pieces under cold water to remove any remaining fragments of charred skin and pat dry with a paper towel.

Step 4. Place the drained Chillies, Tomato Paste, Capsicum, Paprika, Garlic, Cumin, pinch of Salt, Olive Oil and Walnuts into the Braun Powerblender Jug. Blend until smooth. Serve with a drizzle of Pomegranate molasses and Extra Virgin Olive Oil and scatter with chopped Walnuts seeds.

Back To Top