Harissa potato, halloumi and asparagus skewers with coriander and lemon oil
This is a great vegetarian barbecue option, with some added spice. For this recipe you will need 6–8 metal skewers.
Ingredients
For the skewers
- 500g/1lb 2oz Charlotte (or other salad) potatoes, sliced in half lengthways
- 250g/9oz asparagus, each spear cut into 3 pieces
- 500g/1lb 2oz halloumi, cut into finger-thick wedges
- 2 tbsp rose harissa paste
- salt
For the coriander and lemon oil
- 5 tbsp extra virgin olive oil
- small bunch fresh coriander, leaves finely chopped
- 1 lemon, zest and juice
- 1–2 tsp caster sugar, to taste
- salt and freshly ground black pepper
Method
To make the skewers, bring a saucepan of lightly salted water to the boil and add the potato halves. Cook until just tender when pierced with the tip of a sharp knife – this should be about 10 minutes, depending on how big they are. Add the asparagus for the final 30 seconds or so, just to blanch very briefly.
Drain the potatoes and asparagus and return 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 onto metal skewers and set aside.
Preheat a barbecue for direct grilling, or preheat a cast-iron griddle on the hob. Cook the kebabs over a medium–high heat for about 15 minutes, turning once until evenly charred.
Meanwhile, make the coriander and lemon oil by placing the oil, coriander and lemon zest and juice into a jug and whisk together with a fork. Season to taste with the sugar, salt and pepper.
Transfer the skewers to a serving plate, drizzle over the coriander and lemon oil and serve.