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Grilled Halloumi & Sugar Snap Skewers (Vegetarian, Gluten, Grain Free & Low Carb) with a honey sumac dressing served on mixed green salad, grilled yellow onion and slivered almonds. Placed on a plate shown from front
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Grilled Halloumi & Sugar Snap Skewers (Vegetarian, Gluten, Grain Free & Low Carb)

These halloumi and sugar snap skewers are great to include in a BBQ, serve with a salad, rice or quinoa.
Course BBQ, Main Course, Main Dish
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Low Carb, Quick, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 skewers

Ingredients

For the skewers

  • 4 Skewers
  • 1 package Halloumi cut into equally sized sticks
  • 20-25 Sugar snaps
  • Olive oil, to grill/fry

For the honey sumac dressing

  • 2 tbsp Honey/fiber syrup/agave
  • 1/2-1 tsp Lemon juice
  • 1/2-1 tsp Sumac
  • A pinch of Sea salt

For serving

  • 2 Yellow onions cut in half or quarters
  • 50-70 g Mixed green leaves
  • 1-2 tbsp Slivered almonds

Instructions

  • If using wooden skewers place them in water and let them soak for at least 10 minutes.
  • Turn on the grill or a grill pan over medium/high heat and brush with some olive oil.
  • Place the cut yellow onion on direct heat on the grill/grill pan and grill/fry until grill marks appear and the onion starts to get soft. Move to indirect heat and grill/fry until the rest of the dish is done.
  • Combine the ingredients for the honey sumac dressing in a small bowl.
  • Remove the skewers from the water and thread the sliced halloumi and sugar snaps onto the skewers. Brush with the honey sumac dressing and place on the grill/grill pan. Grill/fry for 2-3 minutes on each side. Brush the other side when you turn the skewers. Save the rest of the dressing for serving.
  • Place mixed green leaves on two plates, top with skewers, onion, drizzle with honey sumac sauce and slivered almonds. (You can also dry roast the almonds if preferred).