Healthy Summer Eating
What I love about the warmer summer nights is the introduction of lighter, fresh and healthy meals again - saying good bye to my crock pot is a welcome relief! Don’t get me wrong I love a hearty stew but after 6 months I am ready to get some fresh greens into me again. On Sunday evenings to have friends around each week and utilise the BBQ if the weather allows. This week we threw some George and Jo’s chicken kebabs onto the BBQ and made a delicious halloumi and asparagus salad to accompany it. The George and Jo’s kebabs are such a great option to have on hand, they freeze well so you can pull out for any occasion and come in two yummy flavours Tomato and Mint and Coconut and Lemon Grass (my favourite!) - all the hard work is done for you all you have to do is know how to operate a BBQ (or have a partner like Trent that knows how!) or a pan over the element.
While I got Trent to cook the Kebabs outside I started on the salad, its super simple to create and below are the ingredients you will need:
2 x courgettes
1 block halloumi
1 red onion
1 bag rocket
1 bunch asparagus
First step is to feel the courgette into ribbons and add to a hot pan for 1-2 minutes to soften, remove from heat and set aside. In the same pan add your asparagus and cook for 6-8 minutes until slightly charred and softened. Wipe pan clean and pan fry the pine nuts until they are a nice golden brown. Finally add your halloumi and cook until golden brown on the outside and nice and soft on the inner.
While this is cooking chop your tomatoes in half, your onion into small slices and your avocado into slices. Begin to arrange all your salad ingredients into a bowl or platter and finally drizzle with your balsamic glaze,
Throw your cooked kebabs onto a serving plate and you are ready to go, so quick and easy yet delicious and nutritious. This recipe is always a crowd pleaser, make sure you keep it on hand for your next summer BBQ!