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- Romesco Halloumi Kebabs
Romesco Halloumi Kebabs
Prep time:
Cook time:
Serves: 4
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Ingredients
- 2 mixed sweet peppers
- 2 red peppers, for the sauce
- 1 red onion
- 250g halloumi
- 40g sourdough bread, for the sauce
- 2 courgettes
- 2 tsp dried oregano
- 2 cloves garlic, 1 clove for the sauce
- 60g salted almonds, for the sauce
- 5 tbsp olive oil, 3 tbsp for the sauce
- 1 handful fresh parsley, for the sauce
- ½ tbsp hot smoked paprika, for the sauce
- 1 tbsp 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.
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