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Char-grilled vegetable and haloumi skewers with polenta cakes

Char-grilled vegetable and haloumi skewers with polenta cakes


Serving size: Serves 4
Cuisine type: Mediterranean
Cooking time: More than 1 hour
Special options: Diabetic, Kid friendly, Low Carb, Low cholesterol, Low fat, Nut free, Vegetarian
Course: Lunch, Main
Favourite flavours: Easy recipes

INGREDIENTS

Polenta cakes
2 cups (500ml) stock
½ cup polenta
½ cup grated parmesan
20g butter
1 tablespoon oil

300g haloumi, cut into 12 cubes
1 green capsicum, cut into 1cm squares
24 small cherry tomatoes
1 red onion, cut into thin wedges
1 tablespoon chopped thyme
juice of a lemon
1 garlic clove, crushed
2 tablespoons olive oil
salt and pepper

12 x 20 cm bamboo skewers, soaked in water for 30 minutes

Tossed green salad leaves to serve

METHOD

Bring the water to the boil in a medium saucepan and stir in polenta. Continue stirring, until mixture has thickened and is creamy. Add cheese and butter and mix well. Season with salt and pepper

Spoon polenta into a greased, round 20cm cake tin and refrigerate until completely cold; cut into 8 wedges.

Heat oil in a frying pan and fry polenta each side until crisp and golden.

Meanwhile, thread a selection of haloumi and vegetables onto skewers and set aside.

Mix together the thyme, lemon juice, garlic and oil and season well with salt and pepper. Brush half of the marinade over skewers.

Heat a char-grill pan over medium heat, cook skewers for 5 minutes each side or until cooked.

Place two pieces of polenta onto each plate and top each with three vegetable skewers. Drizzle remaining dressing over salad leaves, mix well and serve with skewers and polenta.

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