These kebabs are perfect for barbecues and outdoor cooking, although I also cook them under the grill during winter. I’m a big fan of halloumi – it’s lower in fat than most hard cheeses but equally rich in protein and calcium – and this is my favourite way to eat it. Its chewy texture and salty taste go beautifully with the crispiness of the vegetables in this recipe. As the vegetables are cooked only briefly and over a high heat, they retain most of their nutrients. I’ve included colourful peppers here but you can use other vegetables too, such as cherry tomatoes, aubergines or pieces of corn on the cob.
Makes 8 skewers
Preparation time: 10 minutes
Cooking time: 10 minutes
250 g (9 oz) halloumi, cut into 2.5-cm (1-in) cubes
2 red onions, quartered
2 red or yellow peppers, deseeded and cut into 2.5-cm (1-in) pieces
3 courgettes, cut into 2.5-cm (1-in) pieces
16 button mushrooms
For the dressing:
2 tbsp extra virgin olive oil
Juice of 1 lemon
A small handful of chopped fresh herbs, such as thyme, rosemary, mint or parsley
2 tbsp sesame seeds
Salt and freshly ground black pepper
Warm flatbreads, rocket and watercress
Soak 8 bamboo skewers in a bowl of water for a few minutes (this stops them burning). Thread the halloumi cubes and vegetables onto the skewers. In a bowl, mix together the ingredients for the dressing and brush the skewers with half the dressing.
Place a griddle pan or barbecue on a medium heat. Add the skewers and cook for 5 minutes before turning over and cooking on the other side for 5 minutes until lightly charred. Drizzle with the remaining dressing before serving with warm flatbreads, rocket and watercress.