Amazing recipes THIS SEASON
CUT OUT AND KEEP ME
Halloumi & Asparagus Kebabs
• 2 Packs Halloumi • 1 Pack Asparagus Tips • 1 Lime • 3 tbsp Olive Oil • ½ Red Chilli Ingredients
Method
Soak some kebab skewers in water (to prevent burning). Drain the packs of halloumi then slice into finger sized pieces. Take the pack of asparagus tips and cut them in half. Carefully thread the cheese and asparagus onto the skewers. Whisk together 1 tbsp lime juice and the olive oil. Thinly slice the chilli and add to the oil. Season to taste. Brush this over the kebabs and BBQ or grill, turning and basting occasionally until golden brown.
SERVES 4 PEOPLE
PREP 10 MINS
COOK 10 MINS
CUT OUT AND KEEP ME
SERVES 4 PEOPLE
PREP 20 MINS
COOK 10 MINS
Grilled Lime Chicken and Watermelon Salad
• 4 Scottish Ingredients
• 1 pack Mixed Salad Leaves
Chicken Breasts • Juice from 2 Limes • Grated rind from 1 Lime • 2 Cloves of Garlic • 60ml Olive Oil • ¼Watermelon
• 1 large Red Onion • 100g Lyttos Greek Feta Cheese • 1 pack Let’s Eat
Pomegranate Seeds
• 5g Fresh Mint
Method
Peel and finely chop the garlic. Put the lime juice and rind in a mixing bowl, add 30ml olive oil and the garlic. Cut the chicken breasts lengthways to give you 8 thin fillets. Put the chicken fillets in the olive oil mix and coat well. If you have time, let the chickenmarinate in the mix for a few hours or overnight. Cut the watermelon into thin slices, remove the rind and the black seeds. Break up the salad leaves. Peel, halve and thinly slice the red onion. Chop the feta cheese into small dice. Pre-heat the grill to high and grill the chicken breast fillets for about 4-5 minutes each side – until cooked through – or put on the barbecue or griddle. Mix the salad with the red onion slices, then the watermelon and top with the grilled chicken. Sprinkle over the pomegranate seeds, feta cheese and mint leaves.
5
Powered by FlippingBook