Serving size: 3-4
Ingredients
5 chicken sausages & 5 beef sausages from Hudson Meats
360g Haloumi
4 cobs of corn
1-2 tbsp butter
2 tbsp honey
1 tbsp olive oil
1 tsp chilli flakes
Juice from half lemon
1 tbsp sriracha or sauce of choice
1 tbsp light soy sauce
1 tps oyster sauce
2 cloves minced garlic
Handful fresh basil or mint
Dipping sauce
200g plain greek yoghurt
1 tbsp sriracha
1 clove minced garlic
1 tsp paprika
Pinch of salt and pepper
Squeeze of lemon
Method
- Preheat grill to high and heat for 10 minutes
- Add corn and cook, turning often, until charred all over (10-12 minutes). Brush butter and sprinkle salt straight after removing the corn from the grill.
- Slice haloumi. Add honey, olive oil, lemon juice and chilli flakes to haloumi and set aside to marinate. Reduce the heat on the grill to medium. Place halloumi on the grill for a few minutes on each side (2-3 minutes on each side).
- Mix sriracha, oyster sauce, soy sauce and minced garlic in a bowl. Brush over sausages. Place sausages on the grill brushing with remaining glaze every few minutes. Cook for 15 minutes.
- Mix all the ingredients for the dipping sauce and serve with sausages,corn, haloumi and basil.
Recipe by Sarah Ahmed : @nourish.glow.repeat