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Serves 4

250g halloumi cheese

1 large red pepper, cut into 2cm dice

1 large yellow pepper, cut into 2cm dice

2 small red onions, cut into chunks

1 tbsp harissa paste

2 cloves garlic, peeled and crushed

1 tbsp olive oil

For the cumin yogurt

200ml natural yogurt

1 tbsp fresh chopped mint (or 2 tsp dried)

sea salt, to taste freshly ground black pepper, to taste


Drain the water from the packet of halloumi and pat dry using kitchen paper. Slice into bite-sized cubes and put into a mixing bowl. 

Halve and de-seed the peppers and cut into bite-sized pieces. Peel the onions and cut each one into six wedges. Add the vegetables to the bowl with the harissa paste and garlic. Stir in the olive oil, mixing everything well and leave to marinate for at least 15 mins.

To make a sauce, prepare the cucumber by peeling, halving and de-seeding then chop the flesh. Add the yogurt, mint and seasoning, stirring until combined. Cover and put into the fridge until ready to serve. 

Thread the cheese and vegetables onto four skewers and put on the barbecue, turning occasionally, for 5-6 mins, or until the peppers begin to char. Serve with the sauce.

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