Harissa potato, halloumi and asparagus skewers with coriander and lemon oil

Here’s a fantastic vegetarian barbecue choice with an extra kick. Prepare this recipe using 6-8 metal skewers for a delicious meal.

Harissa potato, halloumi and asparagus skewers with coriander and lemon oil

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Makes 6–8 skewers

Dietary
Vegetarian

By Genevieve Taylor
From Saturday Kitchen

Ingredients

For the skewers

  • 500g/1lb 2oz Charlotte (or other salad) potatoes, sliced in half lengthways
  • 250g/9oz asparagus, each spear cut into 3 pieces
  • 500g/1lb 2oz halloumi, cut into finger-thick wedges
  • 2 tbsp rose harissa paste
  • salt

For the coriander and lemon oil

  • 5 tbsp extra virgin olive oil
  • small bunch fresh coriander, leaves finely chopped
  • 1 lemon, zest and juice
  • 1–2 tsp caster sugar, to taste
  • salt and freshly ground black pepper

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