- 2 tbsp Kombu 300g halloumi 2 aubergines 2 courgettes 300g cherry tomatoes 3 cloves garlic, minced 1 chilli 10 sprigs thyme 4 tbsp olive oil
HALLOUMI AND ROAST VEG SKEWERS WITH KOMBU
HALLOUMI AND ROAST VEG SKEWERS WITH KOMBU
55 min
Ingredients
Method
Make the marinade by combining the garlic, chilli, thyme, olive oil and 1 tbsp Kombu in a bowl.
Chop up one of the aubergines, one of the courgettes and halloumi into chunks and put in the bowl along with the tomatoes to marinade.
Thinly slice the remaining courgette and aubergine into long strips; sprinkle with Kombu.
Heat up a griddle pan and add the courgette and aubergine strips until browned in stripes on both sides.
To make the kebabs thread the marinated vegetables and halloumi onto the sticks, weaving the griddled strips of aubergine and courgette in between.
Place under a hot grill for 20-25 mins.
Drizzle with leftover marinade and serve with a tzatziki or simple yoghurt dip.
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