halloumi & vegetable kebabs
These kebabs can be cooked on the barbecue or in a pan, and look fantastic served with carrot and daikon salad. Serves 6
YOU WILL NEED
9 baby potatoes
500g halloumi cheese
2 red peppers
2 red onions
For the marinade
75ml extra virgin olive oil
2 cloves garlic, chopped
2 tsps rosemary
2 tsps mint
2 tsps parsley
2 tsps thyme
Juice of 1 lime
Coarse ground black pepper
6 wooden skewers
Blend all of the marinade ingredients in a food processor or with a hand blender. Pour into a large bowl. Cook the potatoes in salted water until tender but not mushy, approximately 10 minutes. Slice the cooked potatoes in half.
Chop the halloumi into approximately 2½ cm cubes. Remove the seeds from the peppers and chop into approximately 2½ cm pieces. Add the potatoes, halloumi and peppers to the marinade and toss well.
Cut the red onions into quarters. Add to the marinade. Toss carefully to ensure that the onion quarters don't separate into smaller pieces. Set aside in the fridge overnight or for at least 6 hours.
If using a barbecue, get it going and allow it to heat up. Soak the skewers in water for 30 minutes so that they don't burn. When you're ready to cook the kebabs, skewer 2 pieces of red onion, 2 pieces red pepper, 3 pieces potato and 4 cubes halloumi, alternating ingredients as you go. Set aside and repeat with the other 5 skewers.
If using a pan, heat it over a medium heat. Place 3 skewers on to the dry pan at a time; you do not need to oil the pan as there is enough oil in the marinade. As the vegetables and halloumi cheese brown, turn the kebabs over until each side has cooked.
If using a barbecue, place the skewers on to the hot barbecue. Halloumi cheese grills very well, but it should be watched closely to ensure that it doesn't burn.
Turn the kebabs to grill each side evenly.
Drizzle the kebabs with a little of the marinade before serving, and serve on quinoa or bulgur with yogurt and mint sauce on the side.