Name: Tamarind squash & halloumi skewers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium butternut squash (about 700g), deseeded, peeled and cut into cubes; 250g halloumi cut into cubes; ½ small pack coriander finely chopped; ½ small pack mint finely chopped; 1 heaped tbsp tamarind paste; 2 tbsp soy sauce; 60ml sesame oil; 1 garlic clove crushed; zest and juice 2 limes; 1 small red chilli deseeded and finely chopped; 1 tbsp light brown soft sugar; 8 metal skewers

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Tamarind squash & halloumi skewers

Tamarind squash & halloumi skewers

Georgina Fuggle

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

plus at least 1 hr marinating

A star rating of 4.4 out of 5.8 ratingsRate

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Do something different with barbecued halloumi. Marinated in spices, these cheese and butternut squash skewers are an irresistible mix of sweet and savoury

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 medium butternut squash

(about 700g), deseeded, peeled and cut into cubes
250g halloumi

cut into cubes
½ small pack coriander

finely chopped
½ small pack mint

finely chopped

For the marinade

1 heaped tbsp tamarind paste
2 tbsp soy sauce
60ml sesame oil
1 garlic clove

crushed
zest and juice 2 limes
1 small red chilli

deseeded and finely chopped
1 tbsp light brown soft sugar

You will need

8 metal skewers

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Nutrition: per serving

kcal436
fat30g
saturates13g
carbs23g
sugars17g
fibre3g
protein17g
salt2.9g

Method

step 1

Bring a large pan of salted water to the boil. Add the squash and cook for 10-15 mins or until slightly tender (if you’re going to cook the squash in a griddle pan, boil for an extra few mins as it’s not as fierce as a barbecue). Drain and set aside.
step 2

To make the marinade, whisk the tamarind with 2 tbsp boiling water. Once dissolved, whisk together with the soy sauce, sesame oil, garlic, lime zest and juice, chilli and brown sugar. Keep whisking until the sugar has dissolved, then season to taste.
step 3

In a large bowl, toss together the squash, halloumi, marinade and herbs. Allow to marinate for at least 1 hr. Once marinated, alternately thread the squash and halloumi onto the skewers. Drizzle with a little of the remaining marinade.
step 4

If barbecuing, put the skewers directly on the BBQ and cook for 3-4 mins on each side or until lightly charred, brushing with the marinade as they cook. Alternatively, heat a griddle pan until really hot and cook the skewers for 5 mins on either side. Serve immediately.

Recipe from Good Food magazine, July 2016

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A star rating of 4.4 out of 5.8 ratings

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