- Harissa Halloumi Skewers.jpg (44.22 KiB) Viewed 301 times
Takes: 35 minutes
Serves: 8 - 10 (makes)
No nutritional information available.
Ingredients
- 2 x 225g block halloumi cheese, each patted dry and cut into 20 small cubes
- 90g harissa paste
- 2 small courgettes, cut into small half-moons (no thicker than 1cm)
- 2 large red peppers, deseeded and cut into bite-sized pieces
- 2 large red onions, cut into bite-sized pieces
- 2 tbsp olive oil
For the yoghurt and mint sauce:
- 240g full-fat Greek yoghurt
- ½ bunch of fresh mint (approximately 15g), leaves finely chopped
- 1½ tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 garlic clove, crushed
- Salt and black pepper
To serve:
- 8 pittas or small flatbreads
- Lettuce and sliced gherkins
Method
1. Preheat the grill to as high as it goes and line a large baking tray with foil.
2. First, make the yoghurt and mint sauce. In a small mixing bowl, combine all the ingredients, check for seasoning and adjust if needed, then cover and set aside.
3. In a medium mixing bowl, combine the halloumi and harissa paste. Take a piece of halloumi and carefully push it onto the sharp end of a skewer and move it to the base. Add a piece of courgette, followed by a piece of red pepper, followed by a piece of red onion. Repeat the process until you fill the skewer. You should end up with about 4 - 5 pieces of halloumi. Place on the baking tray, then repeat with the remaining skewers.
4. Add the olive oil to the bowl with the leftover harissa. Mix, then brush half the harissa oil over the top of the skewers.
5. Place the tray under the grill on the middle rack and grill the skewers until they start to lightly char (4 - 5 minutes). Take out the tray, flip the skewers, then brush with the rest of the harissa oil. Place back under the grill until lightly charred on the other side, with the halloumi very soft. The vegetables should be softened and a little wrinkled. Brush over any juices on the tray, then serve in flatbreads or pittas with lettuce and a drizzle of yoghurt and mint sauce.
Please note: If you are using wooden skewers, soak them in water for at least 1 hour ahead of time. This will help prevent them from burning. If you are using metal ones, be careful as they will be hot!
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