Grilled Haloumi & Red Pepper Skewers, Muhammara Sauce
Yield: 4
Grilled until golden and slightly crisp, these haloumi and red pepper skewers bring together salty cheese, sweet capsicum and soft onion for a simple but flavour packed dish. They are served over a rich muhammara made from roasted red pepper, walnuts, garlic and warm spices, then finished with pomegranate, toasted nuts and a drizzle of hot honey. The result is a balance of smoky depth, gentle sweetness and fresh crunch that feels vibrant and satisfying.
Ingredients
Grilled Haloumi & Red Pepper Skewers
Muhammara Sauce (Makes 1 Cup)
Instructions
Grilled Haloumi & Red Pepper Skewers
- Cut the Riverina Dairy Cyprus Style Haloumi into neat cubes and cut the Onion and Green Capsicum into 2 ½ cm squares.
- Thread a piece of red Capsicum and Onion onto a skewer followed by a cube of Haloumi. Repeat this process so each skewer has two pieces of Haloumi and 4 pieces of Capsicum and 4 pieces of Onion.
- Preheat the Braun MultiFry 5 Air Fryer (HF5073BK) to 180. Brush the skewers with a little Extra Virgin Olive Oil.
- Leave in the airfryer for approximately 8 minutes or until the haloumi is golden brown and the Onion and Capsicum begin to soften and colour.
- Place a spoonful of Muhammara onto each plate and spread out a little. Place the skewers on top. Scatter with chopped Walnuts and a drizzle of hot honey mixed with a Pinch Aleppo Chilli flakes, and a drizzle of pomegranate molasses. Serve with something crunchy and fresh
Muhammara Sauce (Makes 1 Cup)
- Place the Walnuts onto the Braun MultiFry 5 Air Fryer (HF5073BK) for 8 minutes or until golden. Allow to cool and chop 2 tbsp and set them aside for later.
- Meanwhile, place the Red capsicum over an open flame and char until blackened on all sides. (Alternatively pop under a hot grill to achieve a similar result) Place into a bowl, cover with cling film and allow to cool.
- Peel away the charred skin, remove the stalk and seeds and discard them. Rinse the Capsicum pieces under cold water to remove any remaining fragments of charred skin and pat dry with a paper towel.
- Place the drained Chillies, Tomato Paste, Capsicum, Paprika, Garlic, Cumin, pinch of Salt, Olive Oil and Walnuts into the Braun Powerblender Jug. Blend until smooth. Serve with a drizzle of Pomegranate molasses and Extra Virgin Olive Oil and scatter with chopped Walnuts seeds.
