• 500g halloumi
  • 2 garlic cloves
  • 90g harissa paste
  • 2 1/2 tbsp olive oil
  • 1 lemon
  • 450g Cornish new potatoes
  • 1 large red onion
  • 250g courgette
  • 150g natural yoghurt
  • 10g coriander


  • STEP 1
    12 metal skewers, or wooden skewers soaked in water for 20 minutes before using
  • STEP 2
    Chop the halloumi into roughly 2.5 cm cubes. Crush the garlic then combine with the harissa, 2 tbsp of the olive oil and the juice of half the lemon in a bowl. Add the halloumi and toss to combine. Marinate for one hour, or overnight.
  • STEP 3
    Prepare the potatoes by rubbing off any loose skin under a tap. Chop any larger potatoes in half. Half-fill a saucepan with cold water then add the potatoes. Place over a high heat and bring up to the boil, then allow to boil for 7 minutes before draining. Allow to cool slightly while you prepare the remaining vegetables.
  • STEP 4
    Preheat the barbecue or put a griddle pan over a high heat. Slice the onion into wedges and the courgette into 1 cm rounds, then cut down the middle to make half-moons. Toss the courgette and Cornish New Potatoes in a bowl with the remaining 1/2 tbsp oil and season to taste.
  • STEP 5
    Thread the Cornish New Potatoes, red onion, courgette and halloumi, reserving any loose marinade, onto the skewers. Barbecue or griddle for 12-15 minutes, turning every few minutes, until everything is golden and lightly charred and the potatoes are cooked through.
  • STEP 6
    Mix the yoghurt with the leftover harissa marinade and serve alongside the skewers, with a scattering of roughly chopped coriander leaves, the remaining lemon half sliced into wedges, and a side salad, if liked.

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