This is a great vegetarian barbecue option with a little added spice. For this recipe you will need 6-8 metal skewers.
ingredients
For the skewers
- 500g/1lb 2oz Charlotte (or other salad) potatoes, halved lengthwise
- 250g/9oz asparagus, each skewer cut into 3 pieces
- 500g/1lb 2oz halloumi, cut into finger-thick slices
- 2 tablespoons rose harissa paste
- salt
For the coriander and lemon oil
Method
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To make the skewers, bring a pot of lightly salted water to the boil and add the potato halves. Cook until they are just tender when pierced with the tip of a sharp knife – this should be about 10 minutes, depending on how big they are. Add the asparagus in the last 30 seconds or so, just to blanch very briefly.
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Drain the potatoes and asparagus and return to the pan. Add the halloumi fingers and harissa and gently toss until evenly coated, being careful not to break the cheese or potatoes. Thread everything alternately onto metal colanders and set aside.
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Preheat a grill for direct grilling, or preheat a cast iron plate on the hob. Cook the kebabs on medium-high heat for approx. 15 minutes, turning once, until evenly charred.
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Meanwhile, make the coriander and lemon oil by putting the oil, coriander and lemon zest and juice in a jug and whisking together with a fork. Season to taste with sugar, salt and pepper.
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Transfer the skewers to a plate, drizzle with coriander and lemon oil and serve.
