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Recipe provided by Matt Preston

I love the way that haloumi can show you so many faces in the kitchen: golden and squeaky, milky and soft, or grated and mixed with dill or mint for a buttery hand-pie ¼lling. +ere, the saltiness of the haloumi enjoys the sweet embrace of juicy peach as it tans on skewers.

Serves 4.

PREP: 15 mins plus 30 mins soaking. COOKING: 15 mins



280 g (1½ cups) couscous

375 ml (1½ cups) vegetable stock

20 g butter, chopped

6 peaches, halved, stones removed, each peach cut into 6 wedges

500 g haloumi, cut into 2–3 cm cubes

2 tablespoons olive oil

sea salt and freshly ground black pepper

60 g baby rocket leaves, coarsely chopped

75 g (½ cup) pistachio kernels, coarsely chopped

½ cup shredded mint leaves

pomegranate arils (that's the ruby-like seeds to you and me), to serve (optional)

+Hot Honey Dressing

2 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons harissa or sriracha chilli sauce

1 tablespoon honey

sea salt and freshly ground black pepper 



Soak 12 bamboo skewers in cold water for 30 minutes to stop them burning during cooking.  Alternatively you can use metal skewers. 9se this time to get your couscous done. Place the couscous in a heatproof bowl. Pour the stock into a saucepan and bring to the boil over medium heat. Pour it over the couscous and set aside for 5 minutes or until all the liquid has been absorbed. Add the butter and let it melt, then ¾uff up the grains with a fork. Preheat a barbecue grill with a lid on medium–high. Thread the peach wedges and haloumi cubes alternately onto the skewers. Place on a tray. Drizzle the olive oil over the skewers and season well with salt and pepper  you won’t need too much salt as the haloumi is already quite salty . Place the skewers on the grill and close the barbecue. Cook for 3–4 minutes each side or until the haloumi is golden and the peach is charred and tender. Transfer to a plate. Meanwhile, to make the hot honey dressing, place all the ingredients in a small saucepan and stir over low heat until combined and warmed through. Add the rocket, pistachio and mint to the couscous and toss until well combined. Season with salt and pepper and transfer to a serving platter. Top the couscous with the skewers and drizzle with the dressing. Sprinkle with pomegranate arils, if desired, and eat immediately.


RECIPE: More by Matt Preston, Published by Plum, RRP 39.99, Photography by Mark Roper