Try something new on the barbecue this summer with this halloumi, beetroot and courgette kebabs recipe from LoveBeetroot.co.uk. Serves 2.
Ingredients
1 tsp cumin seeds
½ lime, juiced
1tbsp olive oil
250g halloumi, torn into bite size chunks
4 pomegranate- and cumin-infused beetroot (available from Waitrose), cut into quarters
4 spring onions, cut into 3cm batons
1 small courgette, sliced into discs
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 on to 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 on to a serving plate. Once cooked, turn the kebabs on the serving plate to soak up the remaining dressing.
