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
Recipe by appetite magazine at https://www.appetitemag.co.uk/cumin-and-pomegranate-infused-beetroot-halloumi-and-courgette-kebabs-in-a-lime-and-toasted-cumin-seed-dressing/