We had a solid four days of good weather last week, so obviously we all brought the barbecues out immediately. Now, we all know how good the tried and tested stuff is – burgers, sausages and so on – but we wanted to give you something a little different. Chorizo and halloumi is a match made in heaven and adding watermelon takes it to another level.
Served with a lovely fresh and herby couscous salad this is a real treat in the warm weather.
○ 250g halloumi
○ 200g chorizo ring
○ Half loaf of soda bread, torn into chunks
○ 1 red pepper
○ 1 orange pepper
○ 150g button mushrooms
○ Half a watermelon
○ 200g couscous
○ 250ml vegetable stock
○ 1 pomegranate
○ Small bunch parsley
○ Small bunch mint
○ Zest and juice of 1 lemon
○ 200g Feta cheese
1. Cut the pomegranate in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
2. Place the couscous in a bowl. Pour the boiling stock on to the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper.
3. Cover tightly with cling film and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the cling film and fluff the grains with a fork.
Allow the couscous to cool completely.
4. Stir the chopped herbs and pomegranate seeds into the couscous. Crumble on the feta then more olive oil, salt, pepper and herbs to taste.
5. Get the barbecue going to a medium heat, cut all the skewer ingredients into similar-sized chunk/cubes leaving the mushrooms whole.
6. Thread all the ingredients onto skewers and brush with olive oil and cook for five minutes, turning regularly.
○ We did this on the barbecue but you could easily do it in a griddle pan or under the grill if the weather isn’t playing ball.