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Aniseed-Glazed Halloumi, Cherry & Courgette Skewers with Saffron Couscous and Sparkling Hibiscus Cooler

‘I’d never have thought of putting aniseed, halloumi and cherries together, but it’s absolutely gorgeous’

Ground aniseed may be best known for baking, but its sweet, aromatic flavour is brilliant with salty halloumi and dark summer cherries. Here, it becomes part of a glossy, gently fiery glaze that caramelises beautifully on a barbecue or griddle.

The skewers arrive on a generous platter of saffron and preserved-lemon couscous, scattered with herbs, sumac and black sesame seeds. Alongside, a ruby-red hibiscus cooler sparkles with cucumber, lime and bubbles. Serve everything outside in bright sunshine, preferably when the afternoon shadows are beginning to stretch across the table.

Serves 4

Preparation time: 30 minutes, plus 30 minutes for the hibiscus infusion to cool

Cooking time: 15 minutes

Total active time: 45 minutes

For the aniseed-glazed skewers:

500g halloumi, cut into 24 cubes

300g fresh cherries, stalks and stones removed

2 medium courgettes

1 red onion, cut into chunky petals

2 tbsp olive oil

2 tbsp Greek Thyme Honey

2 tsp Greenfields Ground Aniseed

1 tsp Greenfields Aleppo Chilli

1 tsp Greenfields Sumac

½ tsp Greenfields Garlic Powder

½ tsp Greenfields Himalayan Pink Salt with Chilli & Lime

Freshly ground Greenfields Black Peppercorns, to taste

For the saffron and preserved-lemon couscous:

300g couscous

400ml hot vegetable stock

A generous pinch of Greenfields Saffron

75g Greenfields Preserved Lemon, flesh discarded and rind finely chopped

1 tbsp olive oil

2 tbsp finely chopped fresh parsley

2 tbsp finely chopped fresh mint

1 tsp Greenfields Black Sesame Seeds

1 tsp Greenfields Sumac

For the sparkling hibiscus, cucumber and lime cooler:

12g Greenfields Hibiscus Flower

600ml freshly boiled water

2 tbsp Greek Thyme Honey, or to taste

½ tsp Greenfields Lime Powder

½ cucumber

1 lime, thinly sliced

500ml chilled sparkling water

Plenty of ice

Fresh mint leaves, to serve

  • Place the hibiscus flowers in a heatproof jug and pour over the freshly boiled water. Infuse for 10 minutes, then strain. Stir in the honey and lime powder while warm. Leave to cool, then chill.
  • Place the saffron in a small bowl with 2 tablespoons of the hot vegetable stock. Leave it to bloom for 5 minutes.
  • Put the couscous in a large heatproof bowl. Add the saffron liquid and remaining stock, cover and leave for 8–10 minutes.
  • Cut each courgette lengthways into thin ribbons using a vegetable peeler. Fold the ribbons into loose waves.
  • Thread the halloumi, cherries, courgette ribbons and red onion onto eight skewers, alternating the colours and ingredients.
  • Mix the olive oil, honey, ground aniseed, Aleppo chilli, sumac, garlic powder, seasoned salt and black pepper. Brush half of this glaze over the skewers.
  • Cook the skewers on a hot barbecue or lightly oiled griddle for 8–10 minutes, turning regularly. Brush with the remaining glaze during the final few minutes. The halloumi should be golden and the cherries should be warm, glossy and just beginning to soften.
  • Fluff the couscous with a fork. Fold through the preserved lemon, olive oil, parsley and mint. Spoon it onto a large serving platter.
  • Arrange the hot skewers over the couscous. Finish with black sesame seeds and an extra dusting of sumac.
  • To make the cooler, use a vegetable peeler to shave half of the cucumber into long ribbons. Divide the cucumber, lime slices, ice and mint between four glasses.
  • Pour the chilled hibiscus infusion into the glasses, filling each approximately halfway. Top with sparkling water and stir gently. Serve immediately with the skewers.
Soak wooden skewers in cold water for at least 30 minutes before using them on a barbecue. Metal skewers require no soaking and help the halloumi cook evenly from the inside. Choose firm, sweet cherries so they remain on the skewers as they cook. If the cherries are particularly large, use a metal skewer to make a neat hole before threading them. Ground aniseed has a naturally sweet liquorice fragrance, so a little goes a long way. Its flavour becomes rounder and more mellow when mixed with honey and warmed over the barbecue. For a vegan version, replace the halloumi with extra-firm pressed tofu and use a plant-based alternative to honey. The hibiscus infusion can be prepared up to two days ahead and kept covered in the fridge. Only add the sparkling water immediately before serving.

Approximate values per portion, including couscous and one glass of cooler: 675 kcal; protein 27g; carbohydrates 82g; fat 27g; saturated fat 16g; fibre 8g; sugars 27g; salt 3.1g.

Values are estimates and will vary according to the halloumi, honey and serving sizes used.

In this recipe:

Fusion
Mediterranean

WHO WOULD LOVE THIS?

Adventurous vegetarians, enthusiastic barbecue cooks and anyone who enjoys sweet-and-savoury combinations, colourful sharing food and long, relaxed summer lunches.

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