Lifestyle
Meat-free Monday: Halloumi and veggie sosaties
Whether you're a vegetarian, a flexitarian, or simply looking to reduce your meat consumption, these sosaties are a delicious choice.
At the heart of this Meat-Free Monday delight is halloumi cheese, a semi-hard, brined cheese that hails from Cyprus. Known for its unique texture, halloumi is a versatile ingredient that’s perfect for braaing. When heated, it doesn’t melt like most cheeses, making it an ideal candidate for skewers. Recipe compliments of Kray Kiwi Kook Box.
Ingredients
- 300g Halloumi – cut into 18 cubes
- 12 Cherry tomatoes, whole
- 1 Red pepper – deseeded and cut into squares
- 1 Yellow pepper – deseeded and cut into squares
- 2 Courgettes, cut into ribbons using a potato peeler
- 2 tbsp Olive oil
- 1 tbsp Red wine vinegar
- 1 tbsp Lemon juice
- 1 tbsp Garlic powder
- 2 tbsp Dried oregano
- 1 tbsp Dried thyme
- 1 pinch Salt and black pepper
Method
- Mix olive oil, red wine vinegar, lemon juice and herbs and spices in a mixing bowl.
- Add vegetables to the mixture and coat well.
- Let the vegetables marinate for 15 minutes at room temperature.
- Thread the halloumi and vegetables onto 6 skewers. If you are using wooden sosatie sticks, make sure to soak them for at least 30 minutes first, so they do not burn when cooking.
- Braai over medium coals on an open fire. Turning the sosaties while braaiing to avoid the halloumi sticking to the grid. Sosaties will take between 8-10 minutes to cook.
- Serve with minty tzatziki sauce.
