Halloumi and shallot skewers

Serves: 6

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Total Time: 35

Prep Time: 15

Cook Time: 20

• 6 small banana shallots
• 250 gram(s) pack halloumi cheese
• 6 small fresh bay leaves
• 1 small lemon, cut into 6 thin slices
• 1 teaspoon(s) fennel seeds
• 1 tablespoon(s) olive oil
• 1  garlic clove, crushed

Method

1. Soak six small wooden skewers in water for 30min. Trim and peel the shallots, leaving the root end intact. Cook in boiling salted water for 15min or until just tender but still keeping their shape. Drain well and set aside to cool.
2. Cut the halloumi into six equal pieces. Thread each skewer with a shallot, a bay leaf, a lemon slice and a piece of halloumi, then put into a non-metallic dish.
3. Crush fennel seeds, oil and garlic in a pestle and mortar (or use the end of a rolling pin and a small bowl). Season, then brush over the halloumi and shallots. Cover and chill for a couple of hours or overnight.
4. Prepare and light the barbecue. Grill the skewers for about 3-4min, turning occasionally, until golden.
5. Cook's tip Replace the halloumi with par-boiled salad potatoes or wedges of butternut squash. The marinade is great with fish, too. Get ahead Make the halloumi skewers up to the end of step 3 up to a day ahead. If you're cooking inside... Cook under a medium grill for 8-10min, turning halfway through. These recipes are not tailored to individuals' specific dietary or health requirements. Always consult your GP for information and advice on your food allergy or likely reaction to any ingredients or recipes.

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