Recipe courtesy of Seasonal Spuds


  • 500g Halloumi
  • 2 cloves of Garlic
  • 90g Harissa paste
  • 2 ½tbsp Olive oil
  • 1 Lemon
  • 450g Cornish New potatoes
  • 1 Onion
  • 250g Courgette
  • 150g Natural yogurt
  • 10g Coriander
  • 12 Metal skewers or wooden skewers soaked in water for 20 minutes before using


  • STEP 1

    Chop the halloumi in to roughly 2.5cm cubes. Crush the garlic then combine with the harissa, 2tbsp of the olive oil and the juice of half the lemon in a bowl . Add the halloumi and toss to combine. Marinate for one hour, or overnight.

  • STEP 2

    Prepare the potatoes by rubbing off any loose skin under a tap. Chop any larger potatoes in half. Half-fill a saucepan with cold water then add the potatoes. Place over a high heat and bring up to the boil, then allow to boil for 7 minutes before draining. Allow to cool slightly while you prepare the remaining vegetables.

  • STEP 3

    Preheat the barbecue or put a griddle pan over a high heat. Slice the onion into wedges and the courgette into 1cm rounds, then cut down the middle to make half-moons. Toss the courgette and Cornish New Potatoes in a bowl with the remaining 1/2tbsp oil and season to taste.

  • STEP 4

    Thread the Cornish New Potatoes, red onion, courgette and halloumi, reserving any loose marinade, onto the skewers. Barbecue or griddle for 12-15 minutes, turning every few minutes, until everything is golden and lightly charred and the potatoes are cooked through.

  • STEP 5

    Mix the yoghurt with the leftover harissa marinade and serve alongside the skewers, with a scattering of roughly chopped coriander leaves, the remaining lemon half sliced into wedges, and a side salad, if liked.