BROUGHT TO YOU BY Mainland
From bringing a hit of flavour to liven up a dish to being the hero ingredient, Mainland makes summer mouth-watering!
Serves: 2
INGREDIENTS
HALOUMI AND ZUCCHINI SKEWERS
2 x 200-gram blocks Mainland Haloumi Cheese
2 zucchini 2 tablespoons olive oil
1 teaspoon each dried oregano and dried thyme
sea salt and cracked pepper
SALSA VERDE
1 clove garlic, crushed
½ red chilli, finely chopped, optional
½ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup olive oil
2 tablespoons lemon juice
TOMATO PANZANELLA SALAD
4 slices sourdough or other crusty bread
2 tablespoons olive oil
600 grams vine tomatoes, cut into wedges
¼ red onion, thinly sliced
¼ cup fresh basil or parsley leaves
DRESSING
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons runny honey
1 clove garlic, crushed
METHOD
EQUIPMENT: Soak 6 wooden skewers in water for 20 minutes to prevent them burning on the barbecue (or use metal skewers). Line an oven tray with baking paper.
SKEWERS: Cut the Mainland Haloumi Cheese into 3cm cubes and trim and thinly slice the zucchini. Thread a piece of haloumi onto a skewer then follow with 3–4 zucchini slices. Continue this pattern until you reach the end of the skewer. Place on a roasting dish while you assemble the remaining skewers.
Drizzle the skewers with olive oil and sprinkle over the dried herbs. Season with salt and pepper.
SALSA VERDE: In a small processor, blitz the ingredients together then set aside.
SALAD: Preheat the oven grill to high.
Tear the sourdough into bite-sized pieces and place on the prepared tray. Drizzle with olive oil and season with salt and pepper. Place the tray under the grill and turn the croutons until they are golden on all sides. Place in a bowl along with the remaining salad ingredients.
DRESSING: Shake all the ingredients together in a small jar.
Preheat the barbecue grill to a medium heat.
Grill the skewers for 3–4 minutes on each side until golden brown.
TO SERVE: Toss the dressing through the tomato salad and serve alongside the skewers. Drizzle half of the salsa verde
over the skewers and serve the remaining on the side.
For more Mainland recipes visit mainland.co.nz
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