Ingredients
250g/½lb
Halloumi sliced into bite sized pieces
500g/1lb small, new potatoes, boiled until tender
salt and pepper
olive oil
barbecue skewers
Dressing
45ml/3tbsp
olive oil
15ml/1bsp white wine vinegar
5ml/14tsp lemon zest
15ml/1tbsp green olives, finely chopped
5ml/1tsp ground coriander
15m1/1tbsp fresh coriander leaves, torn
1 clove garlic, crushed
5ml/1tsp wholegrain mustard
salt and pepper
50g/2oz fresh herb salad
Method
1. Thread pieces of Halloumi and potato alternatively onto skewers.
2. Lightly brush with oil and sprinkle with salt and pepper.
3. Barbecue over the grill until the kebabs are heated through.
4. Meanwhile combine all the dressing ingredients together
in a screw top jar.
5. Serve the kebabs on a bed of fresh herb salad, and pour
over the prepared dressing.
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