Sometimes it’s nice to cook the sides on the barbecue too. These skewers are tasty and could even be a main course with some salad.
Barbecue halloumi, potato and jalapeños with sour cream – serves 4
- 1 x 225g packet of halloumi cheese, cut into 3cm pieces
- 500g baby new potatoes, boiled until tender
- 2 jalapeño chillies (or other green chillies), cut into pieces and seeds discarded
- 1 large red onion, cut into pieces
- 3 tbsp olive oil, plus more to serve
- 1 tsp paprika
- 1 lemon, quartered
- 150g sour cream
- chilli flakes, to serve
Put the halloumi, cooked potatoes, jalapeños and onion into a large bowl. Add the olive oil, paprika and juice from 2 of the lemon quarters. Season with salt and member and toss gently with your hands.
Thread everything onto metal skewers and cook on the barbecue for 5-10 minute, turning, until golden and lightly charred.
Grill the extra lemon quarters on the barbecue while the skewers are cooking.
Season the sour cream with a good pinch of salt.
Transfer the skewers to a platter and drizzle with the sour cream. Trickle over some olive oil and the juice from the barbecued lemons, then sprinkle with a few chilli flakes.
(Original recipe from Camper Van Cooking by Claire Thompson, Quadrille, 2021.)
Jono & Jules do food & wine 