| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 250 |
g |
Halloumi sliced into bite sized pieces |
| 500 |
g |
Small; new potatoes, |
|
|
; boiled until tender |
|
|
Salt and pepper |
|
|
Olive oil |
|
|
Barbecue skewers |
| 45 |
ml |
Olive oil |
| 15 |
ml |
White wine vinegar |
| 5 |
ml |
Lemon zest |
| 15 |
ml |
Green olives; finely chopped |
| 5 |
ml |
Ground coriander |
| 15 |
|
M1 fresh coriander leaves; torn |
| 1 |
|
Clove garlic; crushed |
| 5 |
ml |
Wholegrain mustard |
|
|
Salt and pepper |
| 50 |
g |
Fresh herb salad |
INSTRUCTIONS
DRESSING
1. Thread pieces of Halloumi and potato alternatively onto skewers.
2. Lightly brush with oil and sprinkle with salt and pepper.
3. Barbecue over the grill until the kebabs are heated through.
4. Meanwhile combine all the dressing ingredients together in a screw top
jar.
5. Serve the kebabs on a bed of fresh herb salad, and pour over the
prepared dressing.
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