Romesco Halloumi Kebabs
By OcadoLife
Published on 18 April 2022
This smoky sauce also works well with pretty much any barbecued veg you fancy! Looking for more halloumi recipes? Look no further.Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 250 g of halloumi
- 1 red onion
- 2 courgettes
- 2 tsp of dried oregano
- 5 tbsp of olive oil, 3 tbsp for the sauce
- 0.5 tbsp of hot smoked paprika, for the sauce
- 2 cloves of garlic, 1 clove for the sauce
- 2 red peppers, for the sauce
- 40 g of sourdough bread, for the sauce
- 60 g of salted almonds, for the sauce
- 1 handful of fresh parsley, for the sauce
- 2 mixed sweet peppers
- 1 tbsp of sherry vinegar, for the sauce
Method
Step 1
Make the sauce: cook 2 red peppers on the barbecue until softened and charred. Cool, then peel and deseed, reserving any juices.Step 2
Lightly oil and toast 40g sourdough bread, cool then cut into cubes. Place in a food processor with the pepper, juices, 1 garlic clove, 60g salted almonds, a small handful parsley, ½tsp hot smoked paprika, 2tbsp olive oil and 1tbsp sherry vinegar. Blitz to a paste, season, stir in another 1tbsp olive oil and set aside.Step 3
For the kebabs, chop 2 mixed sweet peppers, 1 red onion, 2 courgettes and 250g halloumi into chunks. Thread on metal or soaked wooden skewers. Brush with a mix of 2tbsp olive oil, 1 grated garlic clove and 2tsp dried oregano.Step 4
Grill over medium coals until cooked and lightly charred. Eat straight away with the romesco sauce dotted over.