Tamarind squash & halloumi skewers

Tamarind squash & halloumi skewers

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 1 hr marinating
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal436
fat30g
saturates13g
carbs23g
sugars17g
fibre3g
protein17g
salt2.9g
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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

For the marinade

You will need

  • 8 metal skewers

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.5 ratings
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