Muscle & Fitness UK – July 2019

JULY 2019/MUSCLE & FITNESS 101

THE GYM CHEF

TOMATO AND HERB HALLOUMI

SKEWERS
These vegetarian halloumi skewers are a little fiddly to prepare
but they look impressive and taste even better. The tomato
and herb seasoning is really smokey once barbecued and
complements the herby fresh tabbouleh perfectly. A great post-
workout meal with some extra carbs from the bulgar wheat
and healthy fats. Top level health statistics, per serving (two
skewers and tabbouleh)

INGREDIENTS
SERVES 4 (2 SKEWERS PER PERSON)
8 skewers required

HALLOUMI SKEWERS

2 tsp The Gym Chefs Tomato and Herb Seasoning

225g pack of light halloumi, cut into chunks

16 cherry tomatoes

1 courgette, sliced in thin strips

1 tbsp olive oil

TABBOULEH

90g bulgar wheat

10g fresh mint, finely chopped

10g fresh parsley, finely chopped

2 large plumb tomatoes, deseeded and diced

Seeds from half a pomegranate

1 tbsp olive oil

Salt and pepper

METHOD

1. Cook the bulgar wheat according to packet instructions.
   Generally, place the bulgar wheat in a bowl and cover with
   boiling water. Use the ratio of double water to bulgar wheat
   and leave to sit for 20 minutes.


2. Slice courgette into fine strips. The easiest way to achieve
   this is to slice the courgette in half, lengthways, lay the flat
   surface on the board and the slice along in thin strips.


3. Cut the halloumi into chunks, allowing two per skewer.


4. Build the skewers; start with a tomato, then roll the
   courgette in a spiral and skewer, followed by a chunk of
   halloumi. Repeat twice for each skewer.


5. Combine the olive oil and seasoning mix in a bowl and brush
   the skewers, paying particular attention to the halloumi as it
   soaks up the mixture.


6. Cover your skewers in cling film and leave to marinate for
   up to 30 minutes.


7. Heat the BBQ while your skewers are marinating.


8. Meanwhile, drain any excess liquid from the bulgar wheat.
   Deseed and dice tomatoes, finely chop herbs and remove
   seeds from the pomegranate.


9. Combine tomatoes, herbs and pomegranate with the bulgar
   wheat and add a tablespoon of olive oil. Season with salt and
   pepper to taste.


10. BBQ skewers, turning regularly to stop them burning.
    This should take between 10 and 15 minutes.


11. Serve the tabbouleh and skewers together, and enjoy!

PREPARATION TIME: 30 minutes Marinade time: 30 minutes

COOKING TIME: 10 minutes

THE MACROS

34 5 17g

CALORIES PROTEIN

30g 18 g

C A R B S FAT