Ingredients
Halloumi Sticks
- 100g low-fat halloumi cheese, cut into cubes
- 10 cherry tomatoes
- 6 skewer sticks
- 12 fresh basil leaves
- Verinne cup
- Pesto & Lemon Oil Dressing
How it's made!
- Soak the skewer sticks in water for 10-15 minutes to prevent them from burning while grilling.
- Thread the halloumi cheese cubes, cherry tomatoes, and fresh basil leaves onto the skewer sticks, alternating them as desired.
- Preheat a grill pan or outdoor grill to medium-high heat.
- Grill the skewers for 4-5 minutes on each side, or until the halloumi is lightly browned and the cherry tomatoes are slightly blistered.
- Once done, remove the skewers from the grill and set them aside on a plate.
- Drizzle the Pesto & Lemon Oil Dressing over the skewers and serve them in individual Verinne cups for a chic and elegant presentation.
- Enjoy your delicious and healthy halloumi and cherry tomato skewers with basil and pesto dressing as an appetizer or light snack!
More Fresh Recipes
Halloumi Tannour Roll
Preheat a non-stick pan over medium-high heat.Slice the tanour bread horizontally to create two slices. Place the sliced halloumi cheese onto the pan and cook for 1-2 minutes on each side, until lightly browned and crWhile the halloumi is cooking, place the sliced cucumber and halved cherry tomatoes on one slice of the bread. Once the halloumi is cooked, place it on top of the cucumber and cherry tomatoes. Add the fresh mint leaves on top of the halloumi cheese.Add the fresh mint leaves on top of the halloumi cheese. Place the sandwich back onto the non-stick pan and cook for an additional minute on each side until the bread is lightly toasted and the cheese is melted. Remove the sandwich from the pan and serve hot. Enjoy your delicious and healthy sandwich!
Marry me chicken
1. Preheat a grill pan or outdoor grill to medium-high heat.2. Butterfly the chicken breast and season with salt and black pepper.3. In a small mixing bowl, combine the sun-dried tomatoes, basil, garlic, oregano, and red pepper flakes. Mix well.4. Spread the sun-dried tomato mixture over the chicken breast.5. Grill the chicken for 8-10 minutes on each side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).6. Once done, remove the chicken from the grill and let it rest for a few minutes before slicing.7. For the Vegetable Rice:8. Cook the vegetable rice according to the package instructions.9. Once the rice is cooked, keep it aside to cool for a few minutes.10. In a pan, sauté the vegetables of your choice like diced onion, bell pepper, carrot, and mushroom.11. Add the cooked rice to the pan and stir until the vegetables are evenly distributed throughout the rice.12. Add salt and black pepper to taste, and stir well.13. Once done, remove the vegetable rice from the pan and serve it alongside the grilled chicken.14. Enjoy your delicious and healthy grilled chicken breast with sundried tomatoes and basil, served with creamy vegetable rice as a main dish!