featured recipe - august

GRILLED PLUM & HALLOUMI SKEWERS WITH MINTY-TAHINI DRESSING

Perfect for the griddle pan or barbie, these plum and halloumi skewers are a simple, meat-free alternative to your conventional BBQ buffet. 

Lightly seared, and pairing perfectly with salty, grilled halloumi, the addition of seasonal plums offers a refreshing and fruity twist table.  

Drizzle generously with the minty-tahini dressing and enjoy straight off the grill!

INGREDIENTS
Makes 4 skewers 

FOR THE PLUM & HALLOUMI SKEWERS

250g halloumi
6 firm plums
Rapeseed oil
Pepper

You will need 4 wooden skewers, soaked in water for 15 minutes 

FOR THE MINTY-TAHINI DRESSING

2 tbsp tahini
250g greek yoghurt
20 mint leaves, finely chopped
juice of 1/2 lemon
1 tbsp honey
1/2 tsp ground sea salt

METHOD

FOR THE PLUM & HALLOUMI SKEWERS

Cut the plums in half and remove the stone then chop the halloumi into 12 large chunks.  Skewer 3 pieces of halloumi and 3 halves of plum on each skewer, alternating between ingredients.  

Brush the skewers with a little oil and season with a pinch of pepper.  Heat either a griddle pan or BBQ until hot before placing on the skewers.  Lightly char on either side for approximately 3-4 minutes ensuring the skewers do not burn. 

Remove from the heat and serve immediately alongside the tahini dressing.   

FOR THE MINTY-TAHINI DRESSING

Place all the ingredients in a bowl and stir.  Cover and pop in the fridge for at least half an hour for the flavours to infuse. 

Before serving, add 1 tbsp of water to loosen the dressing, then drizzle over the kebabs. 

Try spicing up your tahini dressing by adding 1/2 tsp chilli flakes & 1 clove garlic, chopped, for a little extra punch!

Recipe by Helen Upshall

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