Halloumi Kebabs and Harissa Yoghurt Dressing

Main courseServes 1

# To make the dressing, stir the yoghurt and harissa together in a small bowl. Leave to one side. # To make the marinade, use a small whisk or fork to combine all the ingredients together in a small bowl. Gently push all the kebab ingredients onto the skewer, alternating each one (finish with a cherry tomato on the end of the skewer). Heat a griddle or grill to a medium heat (or cook on the BBQ). # Use a pastry brush to cover the kebabs in some of the marinade, then place on the griddle. Cook for about 10 mins or so, turning and brushing with more marinade every couple of mins, until the veg is just tender and the halloumi is turning golden. # Serve with the yoghurt dressing.


h4. For the kebabs * 1 small red pepper, deseeded and chopped into 8 pieces * 1 courgette, cut on the diagonal into 8 pieces * 6 cherry tomatoes * 100g halloumi, cut into large chunks * 8 whole basil leaves * 8 whole mint leaves * 2 bamboo skewers, soaked in water for 10 mins to stop them burning h4. For the yoghurt and harissa dressing * 100g yoghurt * 1/2 teaspoon harissa paste (or more to taste) h4. For the marinade * 1 teaspoon whole green peppercorns, crushed in a pestle and mortar (or use freshly ground black pepper) * 1 clove garlic, peeled and crushed * Juice of 1/2 lemon * 2 teaspoons olive oil