Today is the day we tap into the tasty flavours of tapenade, Chef! Our UCOOK version of this traditional Provençal condiment features olives, capers, tomato, stonefruit, & fresh oregano. Spooned over crispy halloumi skewers and red & white quinoa loaded with onion petals, baby tomatoes, fresh stonefruit, and spiced with NOMU Italian Rub.
Halloumi Skewers & Olive Tapenade
Halloumi Skewers & Olive Tapenade
with stonefruit & fresh oregano
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Onions
- Baby Tomatoes
- Capers
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Halloumi Cheese
- Mixed Olives
- NOMU Italian Rub
- Red & White Quinoa Mix
- Stonefruit
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
KEEN ON QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Baby Tomatoes & ONION PETALS
Peel the Baby Onions and halve lengthways. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion petals and the NOMU rub until softening and charred, 8-10 minutes (shifting occasionally). Season, remove from the pan and set aside.
OLIVE TAPENADE
Drain and slice the olives. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add ½ the tomato halves and ½ the chopped Stonefruit and cook until softened, 2-3 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener (to taste), and the chopped Capers until heated and combined, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LOADED WITH FLAVOUR
Once the Baby Onions are done, add to the cooked quinoa, along with the remaining fresh tomato and chopped Stonefruit. Season and toss to combine.
GOLDEN HALLOUMI
Thread the halloumi blocks into the skewers. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi skewers until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
A MEMORABLE MEAL
Serve up the loaded quinoa and side with the halloumi skewers. Dollop over the olive & Stonefruit tapenade and garnish with the remaining oregano.
Red & White Quinoa Mix - 75ml
Baby Onions - 3
NOMU Italian Rub - 7,5ml
Mixed Olives - 20g
Garlic Clove - 1
Baby Tomatoes - 80g
Stonefruit - 1
Fresh Oregano - 3g
Capers - 10g
Halloumi Cheese - 80g
Wooden Skewers - 2
KEEN ON QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Baby Tomatoes & ONION PETALS
Peel the Baby Onions and halve lengthways. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion petals and the NOMU rub until softening and charred, 8-10 minutes (shifting occasionally). Season, remove from the pan and set aside.
OLIVE TAPENADE
Drain and slice the olives. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add ½ the tomato halves and ½ the chopped Stonefruit and cook until softened, 2-3 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener (to taste), and the chopped Capers until heated and combined, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LOADED WITH FLAVOUR
Once the Baby Onions are done, add to the cooked quinoa, along with the remaining fresh tomato and chopped Stonefruit. Season and toss to combine.
GOLDEN HALLOUMI
Thread the halloumi blocks into the skewers. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi skewers until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
A MEMORABLE MEAL
Serve up the loaded quinoa and side with the halloumi skewers. Dollop over the olive & Stonefruit tapenade and garnish with the remaining oregano.
Red & White Quinoa Mix - 150ml
Baby Onions - 6
NOMU Italian Rub - 15ml
Mixed Olives - 40g
Garlic Clove - 1
Baby Tomatoes - 160g
Stonefruit - 1
Fresh Oregano - 5g
Capers - 20g
Halloumi Cheese - 160g
Wooden Skewers - 4
KEEN ON QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Baby Tomatoes & ONION PETALS
Peel the Baby Onions and halve lengthways. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion petals and the NOMU rub until softening and charred, 10-12 minutes (shifting occasionally). Season, remove from the pan and set aside.
OLIVE TAPENADE
Drain and slice the olives. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add ½ the tomato halves and ½ the chopped Stonefruit and cook until softened, 3-4 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener (to taste), and the chopped Capers until heated and combined, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LOADED WITH FLAVOUR
Once the Baby Onions are done, add to the cooked quinoa, along with the remaining fresh tomato and chopped Stonefruit. Season and toss to combine.
GOLDEN HALLOUMI
Thread the halloumi blocks into the skewers. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi skewers until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
A MEMORABLE MEAL
Serve up the loaded quinoa and side with the halloumi skewers. Dollop over the olive & Stonefruit tapenade and garnish with the remaining oregano.
Red & White Quinoa Mix - 225ml
Baby Onions - 9
NOMU Italian Rub - 22,5ml
Mixed Olives - 60g
Garlic Cloves - 2
Baby Tomatoes - 240g
Stonefruit - 1
Fresh Oregano - 8g
Capers - 30g
Halloumi Cheese - 240g
Wooden Skewers - 6
KEEN ON QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Baby Tomatoes & ONION PETALS
Peel the Baby Onions and halve lengthways. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion petals and the NOMU rub until softening and charred, 10-12 minutes (shifting occasionally). Season, remove from the pan and set aside.
OLIVE TAPENADE
Drain and slice the olives. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add ½ the tomato halves and ½ the chopped Stonefruit and cook until softened, 3-4 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener (to taste), and the chopped Capers until heated and combined, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LOADED WITH FLAVOUR
Once the Baby Onions are done, add to the cooked quinoa, along with the remaining fresh tomato and chopped Stonefruit. Season and toss to combine.
GOLDEN HALLOUMI
Thread the halloumi blocks into the skewers. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi skewers until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
A MEMORABLE MEAL
Serve up the loaded quinoa and side with the halloumi skewers. Dollop over the olive & Stonefruit tapenade and garnish with the remaining oregano.
Red & White Quinoa Mix - 300ml
Baby Onions - 12
NOMU Italian Rub - 30ml
Mixed Olives - 80g
Garlic Cloves - 2
Baby Tomatoes - 320g
Stonefruit - 1
Fresh Oregano - 10g
Capers - 40g
Halloumi Cheese - 320g
Wooden Skewers - 8g
Frequently Asked Questions
What is the preparation time for Halloumi Skewers & Olive Tapenade?
The preparation time for Halloumi Skewers & Olive Tapenade with stonefruit & fresh oregano is between 30 and 45 minutes.
What is the total time required to make Halloumi Skewers & Olive Tapenade with stonefruit & fresh oregano?
The total time required to make Halloumi Skewers & Olive Tapenade with stonefruit & fresh oregano is between 40 and 55 minutes.
How many servings does Halloumi Skewers & Olive Tapenade provide?
4 servings
What are the main ingredients in Halloumi Skewers & Olive Tapenade?
Baby Onions, Baby Tomatoes, Capers, Fresh Oregano, Garlic Clove, Garlic Cloves, Halloumi Cheese, Mixed Olives, NOMU Italian Rub, Red & White Quinoa Mix, Stonefruit, Wooden Skewers
What is the nutritional information of Halloumi Skewers & Olive Tapenade?
Calories: 823, Carbs: 115 grams, Fat: grams, Protein: 38.9 grams, Sugar: 36.8 grams, Salt: 1210 grams
How do I prepare Halloumi Skewers & Olive Tapenade?
A MEMORABLE MEAL: Serve up the loaded quinoa and side with the halloumi skewers. Dollop over the olive & stonefruit tapenade and garnish with the remaining oregano. GOLDEN HALLOUMI: Thread the halloumi blocks into the skewers. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi skewers until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. LOADED WITH FLAVOUR: Once the baby onions are done, add to the cooked quinoa, along with the remaining fresh tomato and chopped stonefruit. Season and toss to combine. OLIVE TAPENADE: Drain and slice the olives. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add ½ the tomato halves and ½ the chopped stonefruit and cook until softened, 2-3 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener (to taste), and the chopped capers until heated and combined, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BABY TOMATOES & ONION PETALS: Peel the baby onions and halve lengthways. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion petals and the NOMU rub until softening and charred, 8-10 minutes (shifting occasionally). Season, remove from the pan and set aside. KEEN ON QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
What should be prepared from my kitchen to make Halloumi Skewers & Olive Tapenade?
Baby Onions, Baby Tomatoes, Capers, Fresh Oregano, Garlic Clove, Garlic Cloves, Halloumi Cheese, Mixed Olives, NOMU Italian Rub, Red & White Quinoa Mix, Stonefruit, Wooden Skewers
How many calories does Halloumi Skewers & Olive Tapenade have?
823 calories
How much fat content does Halloumi Skewers & Olive Tapenade have?
grams
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