Halloumi Kebabs with Sweet Pepper and Maple Relish and Broad Bean Hummus


Summer / Mains / Vegetarian Mains

Skewers salsa hummus with maple syrup
4 portions

Ingredients

For the broad bean hummus:

  • 150g of broad beans, fresh or frozen
  • 1 ripe avocado
  • 2 tbsp tahini paste
  • 2 cloves of garlic crushed
  • Juice of one lemon
  • 10 tbsp olive oil
  • 2 tbsp roughly chopped coriander leaves
  • 2 tbsp pure Canadian maple syrup (preferably golden for its delicate taste)
  • Salt and pepper, to taste

For the sweet pepper and maple relish:

  • 1 green chilli
  • 1 red pepper
  • 1 red onion
  • 4 large tomatoes (skinned and roughly chopped)
  • 2 tbsp pure Canadian maple syrup (preferably dark for its robust taste)
  • 25g chopped parsley
  • 4tbsp lime juice

For the halloumi kebabs:

  • 150g halloumi (cut into 2cm cubes)
  • 200g chestnut mushrooms (cut into quarters)
  • 1 courgette (sliced into ribbons)
  • 25g fresh mint
  • Olive oil, for grilling
  • 2 tbsp pure Canadian maple syrup (preferably dark for its robust taste)

Method

To make the broad bean hummus:

  1. Boil broad beans in salted water for 4-5 minutes
  2. Drain and refresh under cold water
  3. Scoop out the avocado flesh and add the tahini paste, garlic, coriander and lemon juice
  4. Add 3-4 tbsp olive oil
  5. Place in food processor and blend until smooth
  6. Add the remaining olive oil and season with salt and pepper to taste

To make the sweet pepper and maple relish:

  1. Finely chop the chilli, pepper, onion and parsley
  2. Add all to a food processer with the lime juice, tomatoes and maple syrup
  3. Blend evenly until it reaches the desired consistency

To make the halloumi kebabs:

  1. Add the courgette, mushrooms and halloumi onto the skewers and brush with olive oil
  2. Grill for 2-3 minutes each side
  3. Drizzle over maple and garnish with torn mint
  4. Serve with the relish and hummus

Chef’s tip: Grill the skewers on the BBQ for added taste.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

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