Beetroot, halloumi and courgette kebabs recipe

Beetroot, halloumi and courgette kebabs recipe

The cumin and pomegranate-infused beetroot in this beetroot, halloumi and courgette kebabs recipe provides a quick and easy way to add extra flavour and colour, creating a seriously tasty light summer supper or vegetarian option to add to a barbecue spread. We’re loving these beauts.

Ingredients (serves 2)

1 tsp cumin seeds

½ lime juiced

1tbsp olive oil

200g Halloumi, torn into bite sized chunks

4 Cumin & Pomegranate Infused Beetroot (available at Waitrose), cut into quarters

4 spring onions, cut into 3cm battens

1 small courgette, sliced into disks

4 kebab sticks

Method

If using wooden kebab sticks, soak them in water before using so they don’t burn on the barbecue.

In a small frying pan, toast the cumin seeds for a minute or two until they become fragrant, taking care not to burn them. Remove from the heat and stir in the lime juice and oil and season well.

Tip the veg and halloumi into a large bowl, pour over the dressing and combine well to coat. Thread the veg and cheese onto kebab sticks, reserving any dressing left in the bowl. Cook for 4-5 minutes on each side on the barbecue or under the grill until the cheese is browned and crisp on the outside and the veg is cooked.

Pour the reserved dressing onto a serving plate. Once cooked, turn the kebabs on the serving plate to soak up the remaining dressing.

Cook’s tip: These kebabs are great served with Barbecue Beetroot Relish (pictured). Available from Tesco, this new tasty barbecue relish is perfect for adding colour and flavour to barbecued food including burgers, pork chops or halloumi kebabs. You can also eat the relish as a sweet yet earthy dip. It’s perfect with breadsticks or crisps and you can use it as as tasty dressing for salads too. £1.25 for 200g.

Recipe courtesy of lovebeetroot.co.uk

For more…

Try your hand at making this Chicken Shashlik salad or this cumin roast beetroot recipe. They sound delicious!