Ingredients
- 500g Charlotte (or other salad) potatoes, sliced in half lengthways
- 1 x 250g bunch of asparagus, each stalk cut into 3
- 2 x 250g packs of halloumi, cut into finger-thick wedges
- 2 tbsp rose harissa paste, or to taste
- For the coriander and lemon oil:
- 75ml extra virgin olive oil
- Small bunch of coriander, leaves finely chopped
- Zest and juice of 1 lemon
- ½–1 tsp caster sugar
- Salt and freshly ground black pepper
- Waxy salad potatoes, such as Charlotte, work brilliantly on a barbecue or griddle but you need to simmer them until tender before grilling. Here they are skewered with halloumi and asparagus and coated in spicy harissa. I used rose-petal-infused harissa because I love it but any regular harissa paste will be great.
- Bring a pan of lightly salted water to boil and add the potato halves. Cook until just tender when pierced with the tip of a sharp knife, about 10 minutes, depending on how big they are.
- Add the asparagus for the final 30 seconds, just to blanch it very briefly. Drain the potatoes and asparagus and put back into the pan.
- Add the halloumi fingers and harissa and stir gently until evenly coated, taking care not to break up the cheese or potatoes. Thread everything alternately on to the skewers and set aside.
- Heat your barbecue for direct grilling or preheat a cast-iron griddle on the hob. Cook the kebabs over a medium-high heat for about 15 minutes, turning once until evenly charred.
- While the skewers are cooking, make the coriander and lemon oil by putting everything into a jug and whisking together with a fork, seasoning to taste with a little sugar, salt and pepper.
- Once cooked, transfer the kebabs to a plate and drizzle over the coriander and lemon oil.
From Charred: The complete guide to vegetarian grilling and barbecue by Genevieve Taylor
