- 1/2 lb of snap peas
- 4 ounces halloumi
- 1 tablespoon olive oil
- ¼ cup soy sauce
- 2 teaspoons honey
- 1 teaspoons minced ginger
- ½ teaspoon cornstarch
- ½ teaspoon sesame seeds
- Cooked Brown Rice, Quinoa, or Millet for Serving
- Preheat grill to medium-low heat. If using wood skewers, make sure to soak them at least 1 hour before grilling (or use metal skewers). Prepare snap peas by removing ends and cut halloumi into square pieces, roughly the same thickness as the width of the snap pea.
- Thread two snap peas, followed by a piece of halloumi and repeat, ending with 3 pieces of halloumi and 8 snap peas on each skewer. Brush with olive oil.
- Brush the grates of the grill with olive oil (or grilling pan, if using) and place skewers over heated grill. Cook on each side for 2 to 3 minutes, rotating as needed. Snap peas should start to blister
- and cheese should be lightly charring. Remove from heat.
- To make sauce, combine soy sauce, honey, ginger, cornstarch and sesame seeds in a small skillet. Heat over medium heat, whisking often, until sauce slightly thickens. Drizzle the sauce mixture over grilled skewers. Serve skewers over cooked rice or other grain.
*recipe originally developed for the San Jose Mercy Newspaper