Halloumi kebabs with tarator recipe

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  • Serves 4 (makes 8 kebabs)
  • 20 mins to prepare and 45 mins to cook, 5 mins to cool
  • 661 calories / serving
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Halloumi kebabs wuith tarator hero

For the cheat's preserved lemons, put the lemons in a small pan, pierce with a skewer, add the salt and cover with water. Bring to the boil and simmer gently, turning occasionally, for 40 minutes, or until very soft. Set aside until cool enough to handle.

Rinse the lemons in cool water then quarter and slice off the peel (make the pieces as large as possible). Remove any pith or flesh, then finely chop half this zest and the rosemary. Put in a bowl with the olive oil with plenty of pepper. Chop the remaining zest into big chunks, set aside.

Blend all the tarator ingredients in a food processor then season with salt and pepper and some lemon juice.

To make the kebabs, thread halloumi, aubergine, pepper, onion and reserved lemon zest pieces onto 8 metal or soaked wooden skewers. Baste with the lemon and rosemary oil.

Preheat the barbecue or grill and arrange the kebabs on it. Brush with more lemon oil and cook for 4 minutes on each side, basting often, until the vegetables are tender and the cheese is starting to char. Serve with the tarator.

See more Vegetarian recipes

As seen in Real Food magazine

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  • Ingredients

  • For the ‘preserved lemons'

  • 2 lemons, preferably unwaxed
  • 50g (2oz) salt
  • For the tarator

  • 100g (3½oz) white breadcrumbs
  • 100g (3½oz) blanched almonds
  • 150ml (¼pt) milk
  • 3tbsp extra-virgin olive oil
  • 1 garlic clove, crushed
  • 2-3tbsp lemon juice, to taste
  • For the kebabs

  • 3tbsp olive oil
  • 1 x 250g halloumi, cubed
  • 1 large aubergine, halved and sliced into half moons
  • 1 red pepper, deseeded and cut into strips
  • 1 large red onion, cut into wedges
  • 2 rosemary sprigs
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  • Energy 2748kj 661kcal 33%
  • Fat 47.7g 68%
  • Saturates 14.6g 73%
  • Sugars 12.2g 14%
  • Salt 2.5g 41%

of the reference intake
Carbohydrate 34.7g Protein 25.3g Fibre 7.1g

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