FoodCoop Recipes
Asparagus & Halloumi Kebabs
Cook
30 minutes
Serves
6
Ingredients
2 red peppers
200g Co-op British asparagus tips, halved
180g Co-op halloumi, cut into bite-sized chunks
1 Co-op British courgette, halved lengthways, then sliced into 12 half moons
1 red onion, cut into 12 wedges
1½ tbsp Co-op olive oil
½ tsp smoked paprika
Pinch of chilli flakes
½ tbsp white wine vinegar
Method
Preheat the grill to high. Put the red peppers on a baking tray and grill for 15-20 mins, turning regularly, until charred all over — or cook on the barbecue if you prefer.
Remove, put in a food storage bag and leave to cool. Thread the asparagus tips, halloumi chunks, courgette slices and red onion wedges onto 6 metal skewers. Season and drizzle with 1 tbsp olive oil.
Put them on a baking tray lined with foil and greased with extra oil, or place directly on the barbecue. Cook for 3-5 mins, then turn over and repeat for the other side.
Meanwhile, peel the cooled peppers and put in a mini food processor. Add ½ tbsp olive oil, ½ tsp smoked paprika, a pinch of chilli flakes and white wine vinegar. Season and whizz until smooth.
Drizzle a little of the sauce over the kebabs and serve with the remaining sauce on the side.
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
659kJ / 158kcal (8%) | 10.9g | 5.6g | 5.2g | 0.92g |
Medium · 16% | Medium · 28% | Low · 6% | Low · 15% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 6g.
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