Halloumi & Pineapple Sticks with Mint, Garlic & Tangerine Dressing

This serves 2 as a very generous portion, or 3-4 as a starter or small side dish. They also make great appetisers.


The recipe makes 12 sticks.


They work to

 2sp/1pp/approx.54kcal

per stick


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You Will Need : (Makes 12 mini kebabs)


A 225g block of reduced fat Halloumi cheese.

(Most supermarkets have their own brand which contains 30% less fat than regular Halloumi).


12 generous chunks fresh pineapple


12 cocktail sticks


For the dressing:


Generous bunch of fresh mint

2 cloves garlic

Zest and juice of 2 tangerines


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Start by dividing the Halloumi equally into 2 halves.


Cut each half into 6 even chunks. Cut the pineapple into the same size chunks. It's important to keep the pieces fairly large so that the cheese remains intact when you thread it onto the cocktail stick.


Thread the pineapple first, then the cheese onto the top. Repeat until you have 12 mini skewers. I'm not normally a perfectionist, but I trim any excess pineapple to make the kebabs really square and even in shape.


Mist a griddle pan with Frylight oil then place the kebabs gently into the hot pan.


Cook for 5 minutes on a medium-high heat until the cheese and pineapple are a beautiful golden colour. Turn gently then cook for 5 minutes on the other side.


While the kebabs are cooking, take your dressing ingredients.


Using a lemon zester, zest the tangerines into a bowl. This releases beautiful, natural oils which make the base for the dressing.


Chop the garlic roughly and strip the leaves off the fresh mint. Pop into a food processor and blitz until finely chopped. Add to the tangerine zest.


Squeeze the juice from the tangerines and add to the mint, garlic and zest mixture. This is your simple dressing.


As soon as the kebabs are cooked on both sides, arrange onto your serving dish. They need to be eaten right away as halloumi has a tendency to go a little 'squeaky' in texture if cooked or left for too long.


Spoon the dressing generously over the hot kebabs, allowing the juice and oils to seep onto the plate.


Garnish with sprigs of fresh mint.


Serve as an accompaniment to your chosen dish. I served these with a Quorn peppered steak for 3pp and some chargrilled whole mini peppers for a vibrant, tasty main course.


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