Cornish new potato and harissa marinated halloumi skewers
These halloumi and potato skewers are easy to make and go great on the BBQ!
Published:
Recipe courtesy of Seasonal Spuds
Ingredients
- Halloumi 500g
- Garlic 2 cloves
- Harissa paste 90g
- Olive oil 2 1/2 tbsp
- Lemon 1
- Cornish New potatoes 450g
- Onion 1
- Courgette 250g
- Natural yogurt 150g
- Coriander 10g
- 12 metal skewers or wooden skewers soaked in water for 20 minutes before using
Method
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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.
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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.
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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.
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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.
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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.