For the kebabs
|225 g g|| halloumi
|0.5|| red onions
(chopped and layers separted)
(chopped into wedges)
|1 handfuls handful|| mint
|olive oil olive oil|
For the spicy seeds
|35 g g||mixed seeds mixed seeds|
|1 tsp tsp||paprika paprika|
Fruity peach and halloumi kebabs
- Divide the pieces of halloumi for chew, red onion and peach for fruitiness between 4 skewers, alternating each ingredient.
- Grill over direct heat on a barbecue for 5-8 minutes, turning once, until the cheese and peaches begin to char.
- Meanwhile, make the spicy seeds. Add the seeds for crunch and paprika for warmth to a dry frying pan and toast on a medium-high heat for 3 minutes, tossing in pan to make sure they don’t burn.
- Serve the skewers drizzled with a little olive oil, garnishing with the spiced seeds and mint