Monday, 24 August 2015

Lime and Sumac Halloumi Kebabs

To go with the flatbreads I made some halloumi kebabs. I also added courgettes but they didn't cook properly, so I would stick to just tomatoes, which were from the garden, burst and were wonderfully sweet. There is also an onion relish to with the kebabs which I want to try.

Lime and Sumac Halloumi (from The Sunday Times Magazine)
(Serves 4)

2 250g pack halloumi, cut into 2cm pieces
250g cherry tomatoes
1 tbsp sumac
juice and zest 1 lime
2 tbsp sesame seeds

Put the halloumi pieces into a bowl with the tomatoes, sumac, lime zest, juice of half the lime and the sesame seeds. Mix with your hands and leave to let the flavours mingle.

Heat the barbecue or griddle pan and thread the tomatoes and halloumi onto skewers.

Once your barbecue has died down form a very fierce heat, add the kebabs and cook for 2 mins on each side. Spoon the halloumi and tomatoes onto the flatbreads and serve.

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