Herby halloumi skewers with mixed grain, grilled olive & watermelon salad

Name: Herby halloumi skewers with mixed grain, grilled olive & watermelon salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 240 g pack 2 herby halloumi kebabs; 300 g pack wheatberries, lentils & green vegetables; 150 g pack Greek grilled Halkidiki olives; 300 g pack watermelon; 90 g pack pomegranate; 3 large sprigs mint, leaves only; 200 g tub No.1 Strained Natural Greek Yogurt

Ready-prepped ingredients make this grain salad from Katie Bishop a doddle. Grilled olives add smoky flavour to balance the juicy, sweet watermelon and cooling, tangy yogurt. Follow Katie on Instagram.

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Vegetarian

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins
PlusCooling

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240g pack 2 herby halloumi kebabs
300g pack wheatberries, lentils & green vegetables
½ x 150g pack Greek grilled Halkidiki olives
300g pack watermelon
90g pack pomegranate
3 large sprigs mint, leaves only
200g tub No.1 Strained Natural Greek Yogurt

Cook the kebabs and wheatberries according to pack instructions. Let the wheatberries cool a little.
Rip the olives roughly in half into a bowl, then mix with the wheatberries, watermelon, pomegranate and mint.
Spread the yogurt over a large platter or individual plates. Mound the salad on top, then serve with the skewers and the cooking juices drizzled over.

Cook’s tip

Sling the grilled olives into salads, toss with chilli prawns as a sauce for spaghetti, or blend into a tapenade-style spread with garlic, oil, capers and a little vinegar.

Typical values per serving when made using specific products in recipe