Sponsored: Vegetable and halloumi kebabs from Farrington’s Oil
Serves: 4
Prep time: 10 minsTotal time: 
Sponsored
Recipe photograph by Lauren Mclean
Sponsored: Vegetable and halloumi kebabs from Farrington’s Oil
A refreshing midweek meal for lighter days and warmer weather
Serves: 4
Prep time: 10 minsTotal time: 
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Ingredients
For the kebabs
- 100ml Farrington’s Mellow Yellow Cold Pressed Rapeseed Oil
- 35ml lemon juice
- 1⁄2 tsp dried oregano
- 1⁄2 tsp dried mint
- 1⁄2 tsp fresh thyme leaves, finely chopped, plus extra leaves to garnish
- 400g halloumi, cut into large cubes
- 1 red onion, cut into wedges
- 2 mixed peppers, deseeded and cut into chunky pieces
- 1 courgette, halved lengthways, then thickly sliced
- 250g chestnut mushrooms, whole or cut into bite-size pieces
- 2 large beef tomatoes, sliced
- toasted pitta bread and green salad, to serve
Step by step
- Mix the Farrington’s Mellow Yellow Cold Pressed Rapeseed Oil with the lemon juice, oregano, mint and chopped thyme. Season well with salt and freshly ground black pepper. Divide between two bowls – one will be for dressing the tomato salad and the other for marinating and basting the skewers.
- Thread the halloumi, onion, peppers, courgette and mushrooms onto 8 pre-soaked wooden skewers. Generously brush with the marinade, then cover and chill for 30 minutes to allow the flavours to develop.
- Meanwhile, place the tomatoes on a serving plate. Sprinkle with a pinch of sea salt, then drizzle over the dressing from the remaining bowl, to taste. Garnish with the extra thyme. Serve any extra dressing on the side – or toss through the green salad before serving.
- Heat a griddle pan to high or preheat the barbecue. Brush the skewers again with the marinade, then cook for 4-5 minutes (you may need to do this in batches), turning frequently, until the cheese begins to turn golden and the vegetables are just tender. Serve with the toasted pitta bread and green salad.
