HALOUMI KEBABS WITH QUINOA

SERVES 4 PREP + COOK 20 MINS + REFRIGERATE PER SERVE 2865kj COST $$$$$

4 lemons 450g haloumi, cubed

200g cherry tomatoes

3 zucchini, sliced

2 green onions, cut into 3cm pieces

2 cloves garlic, crushed

¼ cup chopped thyme cup verjuice cup extra-virgin olive oil

3 cups water

1 cup tricolour quinoa

20g butter

2 tbsp finely chopped preserved lemon rind

2 tbsp chopped fresh flat-leaf parsley

1 Cut two lemons into 16 wedges. Finely grate rind and squeeze juice from remaining two lemons, you will need 2 tsp rind.

2 Combine haloumi, tomatoes, zucchini, onions and lemon wedges in a bowl.

3 Whisk rind, juice, garlic, thyme, verjuice and oil. Pour half over vegetables, toss to combine. Cover, refrigerate for 2 hours. Reserve remaining marinade.

4 In a medium saucepan, bring water to the boil. Rinse quinoa under cold running water until liquid runs clear, drain well. Add quinoa to pan, simmer, uncovered, for 15 mins or until tender. Drain well. Return quinoa to same pan. Stir in butter, preserved lemon and parsley. Season. Cover to keep warm.

5 Meanwhile, thread haloumi, vegetables and lemon wedges onto 8 oiled skewers. On a baking paper-lined grill plate (or grill or barbecue), cook skewers for 2 mins each side or until haloumi is golden and vegetables are tender. Brush with marinade during cooking.

6 Serve skewers with speckled quinoa. Drizzle with reserved marinade.