Spicy Cornish New Potato and Halloumi Skewers Recipe

Ideal for barbecues, these tasty vegetable and halloumi skewers have a delicious kick. A brilliant vegetarian alternative to meat skewers.

Serves 4 - 15 mins to prepare and 35 mins to cook - 400 calories / serving



Ingredients225g halloumi
2 garlic cloves
90g harissa paste
2 ½ tbsp olive oil
1 lemon
450g Cornish new potatoes
2 medium red onions
250g courgettes
150g natural low fat yogurt
10g coriander



Cut the halloumi into roughly 2cm cubes. Crush the garlic, then in a bowl combine with the harissa, 2tbsp of olive oil and juice of half a lemon. Add the halloumi and toss to combine.

Cover and marinate in the fridge for at least one hour, or leave overnight.
Prepare the Cornish New Potatoes by rubbing off, under a tap, any loose skin. Cut any larger potatoes into 2 or 3 pieces.
Half-fill a saucepan with cold water then add the potatoes. Place over a high heat and bring up to the boil, cover and simmer fast for 7 minutes before draining. Allow to cool slightly while you prepare the remaining vegetables.
Preheat the barbecue or grill, or put a griddle pan over a high heat. Cut each onion into 6 wedges and the courgette into 1cm rounds, then cut down the middle of larger slices to make half-moons. Toss the courgette, onion and Cornish New Potatoes in a bowl with the remaining ½ tbsp oil and season to taste.
Thread the Cornish New Potatoes, red onion, courgette and halloumi onto the skewers, reserving any loose marinade.
Barbecue or griddle for 10- 12 mins, turning every few minutes until everything is golden and lightly charred and the potatoes are cooked through.
Mix the yogurt with the leftover marinade and serve alongside the skewers with a scattering of roughly chopped coriander leaves, the remaining lemon half-sliced into wedges and an optional side salad.
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