Courgette and Halloumi Kebabs with Green Tahini Dressing

Name: Courgette and Halloumi Kebabs with Green Tahini Dressing
Ingredients: salt and black pepper; 4 tbsp sunflower or light olive oil; 1 garlic clove, crushed; 300 g halloumi, cut into large cubes; 2 tbsp light tahini; 3 large or 4 smaller courgettes, chopped into large bite-sized pieces; 2 tbsp yoghurt; 2 tbsp olive oil; handful of mint leaves, finely chopped; juice of ½ a lemon (more to taste); handful of coriander leaves, finely chopped; 2 green chillies, deseeded and finely chopped

Preparation info

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

A great vegetarian option/or a barbecue or a simple summery lunch. Stir lemon zest, toasted, flaked almonds or chopped pistachios through a bowl of couscous to serve alongside, or just griddle or roast some red peppers.

Ingredients

3 large or 4 smaller courgettes, chopped into large bite-sized pieces
300 g halloumi, cut into large cubes

Lunch
September
Summer
June
July
August
Vegetarian
Gluten-free

Method

If you are using wooden or bamboo skewers rather than metal ones, soak them in cold water for 20 minutes to stop them burning when they cook.

To make the dressing, stir the tahini with the yoghurt until you have a smooth paste. Whisk in the garlic, olive oil and lemon juice and add water, a little at a time, until the dressing has the consistency of pouring cream. Stir in the chopped he