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Halloumi and Vegetable Skewers with Lemon-Tahini Dressing
Grilled halloumi and vegetables skewered and charred, brushed with olive oil, oregano, lemon and tahini garlic dressing.
- 250 g halloumi cheese
- 1 medium courgette
- 1 medium red onion
- 150 g cherry tomatoes
- 1 medium bell pepper (any colour)
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 medium lemon
- 2 tbsp tahini
- 1 clove garlic clove
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Step 2
Cut the halloumi into 2cm cubes. Chop the courgette, red onion, and bell pepper into similar-sized chunks.
- Step 3
Thread the halloumi, courgette, red onion, cherry tomatoes, and bell pepper onto the skewers, alternating the ingredients.
- Step 4
In a small bowl, whisk together 2 tbsp olive oil, dried oregano, salt, and pepper. Brush this mixture over the skewers.
- Step 5
Preheat a griddle pan or outdoor grill to medium-high heat.
- Step 6
Cook the skewers for 8-10 minutes, turning occasionally, until the halloumi is golden brown and the vegetables are tender-crisp.
- Step 7
While the skewers cook, prepare the dressing. In a small bowl, whisk together the tahini, juice of half a lemon, minced garlic clove, and 1 tbsp olive oil. Add 2-3 tbsp of water to reach a pourable consistency. Season with salt and pepper.
- Step 8
Serve the halloumi and vegetable skewers immediately with the lemon-tahini dressing drizzled over the top.
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