LEMON AND OREGANO HALLOUMI KEBABS WITH CHOPPED SALAD AND SESAME DRESSING These are very straight-forward to make with such delicious flavours of the sun. Here I’m using halloumi cheese, which holds together really well on skewers however prawns or chicken would be equally as delicious with the lemon and oregano marinade.
Makes 6 skewers 500g halloumi cheese 2 cloves garlic, crushed grated zest and juice of 1 lemon small handful fresh oregano leaves 4 tbsp extra virgin olive oil plus extra for drizzling approx. 25 cherry tomatoes, halved ¾ cucumber, cut into chunks 250g radishes, halved or quartered 1 small red onion, finely sliced approx. 20 pitted black olives, halved large handful flat leaf parsley, chopped large handful mint, chopped 2 tbsp tahini (sesame seed paste) 2 tbsp Greek or natural yoghurt 2 tbsp lemon juice salt and freshly ground black pepper 1 tbsp sesame seeds flatbreads, to serve
1 Cut the halloumi into chunks/cubes and put in a bowl. Chop the 4 To cook the skewers either prepare a barbeque to a medium garlic, lemon zest and oregano together on a board then add to the heat (until the coals are pale grey), heat a griddle on the hob, or halloumi along with 2 tbsp olive oil. Stir gently to coat the cheese pre-heat the grill in the oven to hot. Thread 4-5 cubes of halloumi in the marinade and set aside for a couple of hours if you have the per kebab onto metal or wooden skewers and spoon over any time. marinade. Cook for 4-5 minutes, turning occasionally, until golden and charring. 2 To make the salad, put the tomatoes, cucumber, radishes, red onion, olives, parsley and mint in a mixing or salad bowl. Add a 5 While the kebabs are cooking, briefly heat the flatbreads either on good drizzle of olive oil and season with salt and pepper. Gently the barbeque, over a gas flame or under the grill. toss to combine and set aside. 6 Serve the flatbreads onto plates with the salad and dressing 3 For the dressing, mix together the 2 tbsp olive oil, tahini, yoghurt, spooned over, topped with the halloumi kebabs and sprinkled with lemon juice and 2 tbsp cold water. Season with salt and pepper. sesame seeds.
Recipe by Jo Pratt for James Villa Holidays #MYHOLIDAYDISH