160 g, cut into 24 equal cubes
White basmati rice, dry
Peppers, All Types
2 medium, 1 red, 1 yellow
80 g, seeds
Salad (zero SmartPoints values)
Lemon Juice, Fresh
1 zest(s) of 1
Chilli, Green or Red
Light Brown Sugar
- Whisk together the marinade ingredients. Place the halloumi in a non-metallic bowl, pour over the marinade and stir to thoroughly coat the pieces. Set aside for 10 minutes.
- Meanwhile, bring a pan of water to the boil, add the rice and cook according to the pack instructions. Drain.
- Preheat the grill to medium and line the pan with foil. If using wooden skewers soak them in cold water for a few minutes then lift the halloumi pieces from the marinade. Reserve any marinade and thread onto the skewers alternating with pieces of pepper.
- Grill the skewers, turning regularly for around 5–7 minutes until golden and beginning to char. Brush with the reserved marinade when turning. Serve one skewer per person with the rice and mixed leaves, plus any remaining marinade drizzled over and a scattering of pomegranate seeds.