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Summer Dinner from the Blazing Salads Deli: Halloumi And Vegetable Kebabs


10-07-2013 10:30

These sunny days are great for making light & healthy dinners for your family! Lorraine Fitzmaurice of Blazing Salads has a wholesome yet tasty summer dish for every occasion. These kebabs can be cooked on the barbeque or a pan, and look fantastic served with carrot and daikon salad.

 

Serves 6

 

500 g halloumi cheese
9 baby potatoes
2 red peppers
2 red onions
For the marinade:
75 ml extra virgin olive oil
2 cloves garlic, chopped
2 tsp rosemary
2 tsp mint
2 tsp parsley
2 tsp thyme
juice of 1 lime
sea salt
coarse ground black pepper
6 wooden skewers

 

METHOD:
1 Blend all of the marinade ingredients in a food processor or with a hand blender. Pour into a large bowl.

 

2 Cook the potatoes in salted water until tender but not mushy, approx. 10 minutes. Slice the cooked potatoes in half. Chop the halloumi into approx. 2½ cm cubes. Remove the seeds from the peppers and chop into approx. 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.

 

3 If using a barbeque, 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.

 

4 If using a pan, heat it over a medium heat. Place 3 skewers onto 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.

 

5 If using a barbeque, place the skewers onto the hot barbeque. Halloumi cheese grills very well on the barbeque, but should be watched closely to ensure that it doesn’t burn. Turn the kebabs to grill each side evenly.

 

6 Drizzle the kebabs with a little of the marinade before serving, and serve on quinoa or bulgur with yoghurt and mint sauce on the side.

 

Recipe taken from Lorainne’s latest cookbook, Blazing Salads 2: Good Food Every Day - now available half-price from the Gill Books Online Bookshop!



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