Cumin and Pomegranate Infused Beetroot, halloumi and courgette kebabs in a lime and toasted cumin seed dressing
In honour of National Vegetarian Week May 16-22.
Recipe type: Vegetarian
Ingredients
- 1tsp cumin seeds
- juice of ½ lime
- 1tbsp olive oil
- 200g halloumi in bite-sized chunks
- 4 cumin and pomegranate-infused beetroot, cut into quarters
- 4 spring onions, cut into 3cm batons
- 1 small courgette, sliced into discs
- 4 kebab sticks
Method
- If you’re using wooden kebab sticks, soak them in water before use so they don’t burn. Then, to make the dressing, toast the cumin seeds in a small frying pan for a minute or two until they become fragrant, taking care not to burn them. Remove from the heat, stir in the lime juice and oil and season well.
- Tip the vegetables and halloumi into a large bowl, pour over the dressing and combine well. Thread the vegetables and halloumi onto kebab sticks, reserving any dressing left in the bowl. Cook for 4-5 mins on each side on a barbie or under the grill, until the halloumi is browned and crisp and the vegetables are cooked.
- Pour the reserved dressing onto a serving plate and turn the kebabs on the plate to soak it up, then serve with a seasonal salad.
- Tip: Cumin and pomegranate-infused beetroot is available at Waitrose. Recipe courtesy of
- www.lovebeetroot.co.uk
