BBQ spiced Tenderstem® broccoli and halloumi kebabs by Genevieve Taylor
Method
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Spread the Tenderstem® broccoli, halloumi and cherry tomatoes out on a baking sheet and brush with the olive oil. Sprinkle over the crushed cumin, smoked paprika, garlic and a generous grind of black pepper. Set aside.
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To make the dressing, whisk together the lemon juice and zest, olive oil, parsley and sugar, adding black pepper to taste. Set aside.
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Each kebab will use two skewers - this keeps it all secure and makes turning easy as it stops things spinning around. Take a skewer and alternately thread pieces of Tenderstem® and slices of halloumi onto it, piercing the skewer through the end of each piece. Add cherry tomatoes between the halloumi and Tenderstem®. Once the skewer is full, thread a second skewer carefully through the other end of the pieces of Tenderstem and halloumi, so you end up with a double-skewered kebab. Repeat with the other skewers so you end up with four kebabs.
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Fire up your barbecue ready for direct grilling, setting the fuel up on one side of the grill so you have room to move the skewers if they are cooking too hot. Give the grill bars a really good scrub with a wire brush – halloumi can be a little prone to sticking and clean bars will help.
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Rest the skewers onto the grill bars directly over the fire. Cook for around 8-10 minutes, turning a couple of times until they are lightly charred all over and the Tenderstem® broccoli is cooked but with plenty of bite left in it.
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Once grilled, transfer the skewers to a plate and drizzle over the dressing.
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