Halloumi Skewers with Smacked Cucumbers & Peanut Sauce Recipe

Ingredients

1 red onion
1 courgette
200g halloumi
2 tbsp tamari
1 tbsp sesame oil
1 lemon
1 chilli
2 garlic cloves
½ cucumber
50g peanut butter
125g white basmati rice

Prep: 20 mins | Cook: 15 mins

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Method

1. Peel and thickly slice the red onion. Trim the ends from the courgette and chop it into 1-2cm thick rounds. Chop the halloumi into bite-sized cubes. Tumble everything into a large bowl and drizzle over 1 tbsp oil. Sprinkle in a little salt and pepper, then gently toss everything together.

2. Line a baking tray with foil. Thread the halloumi and veg on to the skewers. Place on the foil-lined tray. Any left over veg or halloumi can also go on the tray. Set to one side. Heat your grill to a high setting and half-fill and boil the kettle.

3. Next make your smacked cucumber. Pour half the tamari and all the sesame oil into a medium bowl. Squeeze in the juice from half the lemon. Finely chop the chilli, flicking out the seeds for less heat. Peel and grate in the garlic. Add a small pinch of salt and a pinch of sugar, if you like for extra sweetness. Mix together.

4. Place the cucumber on a board and bash it 3 or 4 times with a heaving rolling pin so it splits open. Chop into small pieces. Add to the bowl with the marinade, toss well then set to one side.

5. Rinse the rice well under cold water, then tip into a small pan. Pour in 270ml hot water from the kettle and add a pinch of salt. Set on a high heat, cover and bring to the boil. Turn the heat right down and very gently simmer for 8-10 mins, till the rice has absorbed all the water. Take the pan off the heat and let the rice steam in the pan, lid on, for 5-10 mins. This will finish cooking the rice, and it will stay warm in the pan.

6. Slide the skewers under the grill for 8-10 mins, turning them once or twice till the halloumi and veg are soft, golden and lightly caramelised.

7. While the rice and skewers are cooking, make the peanut sauce. Add the peanut butter to a heatproof bowl. Squeeze in the juice from the lemon and pour in the remaining tamari. Stir to make a smooth sauce. Add a splash or two of hot water from the kettle, if necessary, to loosen the sauce. It should be a similar consistency to thick custard.

8. Remove the skewers from under the grill and pop a couple on each plate. Drizzle the peanut sauce over the skewers. Serve them with the fluffy white basmati rice and the smacked cucumber on the side.

9. Love Your Leftovers: The halloumi kebabs, peanut sauce and cucumber will keep for up to 2 days in the fridge in airtight tubs. Divide the kebabs, sauce and cucumber between tubs, seal and store. Wrap the kebabs in foil and reheat in a medium oven. We recommend cooking the rice to order, rather than storing and reheating it.