For the kebabs
|225 g g||halloumi halloumi||
|0.5||red onions red onion||
|chopped and layers separted|
|chopped into wedges|
|1 handfuls handful||mint mint||
|olive oil olive oil||
For the spicy seeds
|35 g g||mixed seeds mixed seeds||
|1 tsp tsp||paprika paprika||
Halloumi and peach kebabs
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.