| Servings |
kebabs
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Ingredients
- 400 g washed baby potatoes
- olive oil for dressing
- 2 250g packs halloumi cheese cut into cubes
- 1 Small handful of sage leaves
- Sea salt and freshly ground black pepper
Ingredients
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Instructions
- If using bamboo skewers soak them in cold water for an hour.
- Put the potatoes in a pan, cover with cold water and add a shake of salt.
- Bring to the boil and cook until tender, about 15 minutes.
- Drain and cut in half, toss in a good slug of oil and season with salt and black pepper.
- Toss the halloumi separately in another good slug of oil, adding seasoning as you go.
- Thread the potatoes and halloumi alternately on to 6 skewers, tucking the sage leaves in-between.
- Cook over a medium-hot barbecue for about 10 minutes, turning regularly, until evenly charred.
- Serve hot.
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