Halloumi and Egg Skewers
Recipe by Mélanie Marchand
- Prep time: 10 min
- Makes: 18
- Cook time: 10 min
Nutritional Information
Ingredients
- Skewers
- 6
- baby potatoes, cooked but still firm
- 6 pieces
- halloumi cheese, cut into rectangles
- 3
- EGGS2go! Omega 3 hard boiled eggs
- 6
- cherry tomatoes
- 6
- zucchini slices, cut into 1/2-inch rounds
- Seasoned oil
- ¼ cup / 60 ml
- olive oil
- ½
- garlic clove, chopped
- 3 tbsp / 45 ml
- fresh basil, chopped
Directions
Put 1 baby potato, 1 piece of halloumi, ½ a hard-boiled egg, 1 cherry tomato and 1 slice of zucchini on the first skewer. Repeat with the remaining ingredients to make the other skewers.
In a bowl, combine all the ingredients for the seasoned oil. Set aside.
Gently cook the skewers in a pan (or on the grill) until they turn a nice golden brown.
Turn the skewers over and cook another 1 to 2 minutes.
Remove from heat.
Brush the finished skewers with the seasoned oil.
Serve and enjoy with a nice salad!
Tips
If you don't have a grill, you can make your skewers taste even better by sautéing the ingredients in a pan with a little butter beforehand. This will give them added flavour and a nice golden colour!
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Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.