Halloumi and Barbecued Vegetable Flatbreads

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OcadoLife

4 serving

Prep time: 20 mins

Cook time: 15 mins

Serves: 4

Spicy, salty, sweet and tangy, this is perfect barbecue food. Looking for more halloumi recipes? Look no further.

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Ingredients Method

Ingredients

4 tbsp rose harissa
3 tbsp sweet white miso paste
6 tbsp olive oil
1 lemon, juiced
2 courgettes, cut into 2cm cubes
2 red peppers, cut into 6 slices
250g halloumi, cut into 2cm cubes
2 red onions
2 carrots, peeled and cut into ribbons
4 radishes, finely sliced
100g rocket
1 shallot, finely chopped
2 tsp pomegranate molasses
4 flatbreads

Method

Step 1

Place eight bamboo skewers in a roasting tray and put a jar or mug on top to weigh them down, before covering with water. Allow to soak for at least an hour (this will prevent the skewers from burning on the barbecue).

Step 2

Mix the rose harissa, miso paste, 2tbsp olive oil and the lemon juice together in a bowl with 2tbsp of water to loosen.

Step 3

Place the courgettes, peppers and halloumi in a roasting tray. Leaving the root end intact, cut the onions in half and peel away the papery skin, then cut each half into three wedges through the root (this will hold the onion together as it cooks on the barbecue). Toss in the roasting tray with the vegetable and halloumi mixture then pour over the harissa marinade. Use a spatula to completely coat the vegetables in the marinade. Cover and set aside for 20 mins.

Step 4

Wearing gloves (it’s a messy job), thread the vegetables and halloumi on to the bamboo skewers, alternating so that each skewer has one or two 2 pieces of halloumi and a good mix of vegetables. Barbecue the skewers for 10-12 mins, depending on the heat of your barbecue, turning regularly.

Step 5

Meanwhile, place the carrots, radishes and rocket in a bowl and combine. Mix the shallot, remaining 4tbsp olive oil and pomegranate molasses together in a small bowl and season with salt and pepper. Pour the dressing over the rocket mixture.