Harissa & Halloumi Kebabs

Makes 4 kebabs

These Middle-Eastern inspired kebabs alternate salty halloumi, with zingy harissa and juicy tomatoes. These can be cooked on a barbecue, under a grill or in the air fryer. They are a perfect for the summer, eaten with a salad or stuffed in a pitta.

Two hours before cooking, begin to soak your wooden skewers in water and prepare the marinade.

Ingredients:

1 tbsp garlic infused oil (or 2 tsp oil with 1 clove of minced garlic)

2 tsp harissa paste

Salt and pepper

1 block of Halloumi cut into 1 inch pieces

Cherry tomatoes

You will also need 4 wooden skewers, soaked in water for a couple of hours.

Step 1: Make the marinade by combining the oil (and garlic if using), harissa paste and a pinch each of salt and pepper in a bowl. Toss the halloumi pieces so they are well coated, cover and leave in the fridge to marinate.

Step 2: Just before cooking, assemble the kebabs by skewering alternate pieces of halloumi and a cherry tomato carefully onto the skewers.

Step 3: Cook under a hot grill or on a barbecue for a few minutes on each side until cooked through and scorched slightly from the heat.

Serve, drizzled with a little pomegranate molasses if you fancy.