Cumin and Pomegranate Infused Beetroot, halloumi & courgette kebabs in lime & toasted cumin seed dressing
The infused beetroot in this recipe provides a quick and easy way to add extra flavour and colour, creating a seriously tasty light summer supper or vegetarian option to add to a BBQ spread.
Preparation time: 10 minutes
Cooking time: 10 minutes
1 tsp cumin seeds
½ lime juiced
1tbsp olive oil
200g Halloumi, torn into bite sized chunks
4 Cumin & Pomegranate Infused Beetroot, cut into quarters
4 spring onions, cut into 3cm battens
1 small courgette, sliced into disks
4 kebab sticks
What to do:
- If using wooden kebab sticks, soak them in water before using so they don’t burn on the bbq.
- In a small frying pan, toast the cumin seeds for a minute or two until they become fragrant, take care not to burn them. Remove from the heat and stir in the lime juice and oil and season well.
- Tip the veg and halloumi into a large bowl, pour over the dressing and combine well to coat. Thread the veg and cheese onto kebab sticks, reserving any dressing left in the bowl. Cook for 4-5 minutes on each side the BBQ or under the grill, until the cheese is browned and crisp on the outside and the veg is cooked.
- Pour the reserved dressing onto a serving plate. Once cooked turn the kebabs on the serving plate to soak up the remaining dressing.