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Ingredients
For the kebabs
| 225 g g | halloumi halloumi | ||
| roughly diced | |||
| 0.5 | red onions red onion | ||
| chopped and layers separted | |||
| 2 | peaches peach | ||
| chopped into wedges | |||
| 1 handfuls handful | mint mint | ||
| roughly torn | |||
| olive oil olive oil | |||
For the spicy seeds
| 35 g g | mixed seeds mixed seeds | |
| 1 tsp tsp | paprika paprika |
Halloumi and peach kebabs
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0:15
min
(77)
Method
Stuck for vegetarian barbecue ideas? Try these tempting halloumi skewers by barbecue expert Helen Graves: 'These kebabs balance sweet and salty flavours, and the secret weapon is the spicy seeds!'
- Divide the pieces of halloumi, red onion and peach 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 and paprika 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.
