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Harissa potato, halloumi and asparagus skewers
Makes 6-8 skewers Starters and mains
Ingredients
- 500g Charlotte (or other salad) potatoes, sliced in half lengthways
- 1 x 250g bunch asparagus, each stalk cut into 3
- 500g halloumi, cut into finger-thick wedges
- 2tbsp rose harissa paste, or to taste
For the coriander and lemon oil
- 75ml extra virgin olive oil
- small bunch coriander, leaves finely chopped (flavourful stalks reserved for another dish)
- zest and juice 1 lemon
- 1⁄2-1tsp caster sugar, to taste
You will need
- 6-8 kebab skewers, preferably metal ones
Method
Bring a pan of lightly salted water to the boil and add the potato halves. Cook for around 10 minutes, depending on how big they are, until just tender when pierced with the tip of a sharp knife. Add the asparagus for the final 30 seconds or so, just to blanch it very briefly. Drain the potatoes and asparagus and return them to the pan. Add the halloumi fingers and harissa and stir gently until evenly coated, taking care not to break up the cheese or potatoes. Thread everything alternately on to the skewers and set aside. Heat up your barbecue for direct grilling, or heat a cast-iron griddle on the hob. Cook the kebabs over a medium-high heat for around 15 minutes, turning once until evenly charred.
To make the coriander and lemon oil, put everything into a jug and whisk together with a fork, seasoning to taste with a little sugar, salt and pepper.
Once cooked, transfer the kebabs to a plate and drizzle over the coriander and lemon oil.
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