Halloumi, Pesto and Courgette Skewers with Garden Spiked Couscous

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 17, 2017.

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When cooking your halloumi, use a spatula to lightly press each skewer so the cheese browns evenly.

Ingredients

Soak bamboo skewers in a dish of cold water for about 5 minutes. Thread halloumi and courgette (folding courgette ribbons into a bunch before you do so) onto each skewer, alternating so you end up with two pieces of halloumi and three pieces of courgette on each of the four skewers.
Spoon over or brush with half the pesto and set aside.
Heat a drizzle of oil in a medium pot on medium heat. Cook onion and salt for 1-2 minutes until soft. Add water, zest and juice of lemon and bring to the boil. Once boiling, turn off heat, add broccoli and couscous, stir, cover and leave for 5 minutes. Fluff up grains with a fork.
While couscous cooks, heat a drizzle of oil in a medium (preferably non-stick) fry-pan on medium heat. Cook skewers for 1-2 minutes each side until halloumi is golden and crispy, brushing or spooning over excess pesto as you go.
Fold kale through couscous with a drizzle of oil and season to taste with salt and pepper.
To serve, divide yoghurt between plates and smooth out into an oval shape on one side. Spoon garden spiked couscous in the middle of the plate and top with halloumi pesto and courgette skewers. Sprinkle over pumpkin seeds and dollop with any remaining pesto.