Potato Halloumi Tom Kebab Food

HALLOUMI TRAYBAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the potatoes in a large roasting tin with the onion. Pour over 2 tbsp olive oil and roast in the oven for about 30 mins.
• Add the chickpeas, pepper, romanesco, tomatoes and garlic. Drizzle with 2 tbsp oil, then roast for a further 20-25 mins until everything is cooked and browning nicely. Toss together briefly and put the halloumi slices on top. Put it under the grill for 5-10 mins, or until the cheese is melting and browning (keep an eye on it). Scatter over the basil leaves to serve.

PORK, LEMON & POTATO KEBABS

Steps:

• Cook the potatoes in boiling salted water for 10-12 minutes until barely tender. Drain well. Trim the pork of any excess fat and cut the meat into 3cm cubes. Thread the pork alternately with the potatoes on to 8 skewers.
• First get the barbecue going or put the grill on to heat up. Mix the chopped rosemary, olive oil and lemon juice together and season with salt and pepper.
• Brush the marinade over the pork and potatoes. Barbecue or grill for 14 minutes, turning once and brushing again halfway through cooking. Serve with lemon wedges.

HALLOUMI KEBABS

Steps:

• Cut the cheese, pepper and onion into even-sized pieces about 1 inch (2.5 cm) square.
• In a large bowl, mix the oil, coriander, lime, garlic and plenty of ground black pepper. Stir in the cheese, pepper, onion and mushrooms and leave to marinate in the fridge for at least 30 mins or overnight if preferred.
• When you're ready to barbecue the kebabs, thread the cheese and vegetables onto skewers.
• Place the kebabs over the hot coals, turning occasionally until charred at the edges - about 10 minutes. Brush with leftover marinade juices as you turn them.
• Serve with rocket salad.

HALLOUMI AND VEGETABLE KEBABS

Steps:

• Cut the cheese into 2 1/2 cm cubes.
• Cut the onion and peppers into large pieces roughly the same size.
• Thread the cheese and vegetables onto the skewers.
• Barbecue or grill for about 10 minutes or until the cheese and vegetables turn golden.
• Otherwise, marinate the cheese in a mixture of lime, olive oil and corriander for about an hour before cooking.

HALLOUMI KEBABS

Steps:

• Cut up the pepper and the red onion to match the size of the cheese cubes.
• Combine the herbs, garlic, oil, pepper and add lime juice to taste.
• Add the cheese, pepper, onion and mushrooms to the marinade, mix all together, cover and place in the fridge for 24 hours, give them a stir now and then.
• Next day, thread the Halloumi mix onto skewers, barbecue or grill them until the cheese is tinged brown on the edges, using the left over marinade for basting.