Recipe
Harissa Roasted Vegetables
Roasted harissa vegetables with charred edges, including broccoli, aubergine, and courgette, finished with lemon and fresh coriander.
Sizzling Halloumi Skewers
Grilling
serves 4
These sizzling halloumi skewers pair salty golden cheese with courgette, red onion and sweet peppers for a simple vegetarian barbecue dish.
They work well as a main with salad and flatbreads, or as a colourful side for a summer spread. Serve hot while the halloumi is still crisp at the edges.
15 mins prep15 mins cook30 mins total
If using wooden skewers, soak them in water for 20 minutes. Cut the halloumi, courgette, red onion and peppers into similar-sized chunks.
Thread the halloumi and vegetables alternately onto skewers, leaving a little space between each piece so they cook evenly.
Brush the skewers with olive oil and season lightly with black pepper. Go easy on salt, as halloumi is already salty.
Cook on a hot barbecue or under a hot grill for 10–12 minutes, turning regularly, until the vegetables are lightly charred and the halloumi is golden.
Serve straight away with a drizzle of balsamic glaze if liked.
Keep cooking
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