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    Halloumi, aubergine & pepper kebabs

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    Halloumi, aubergine & pepper kebabs

    • Preparation time: 15 minutes, plus marinating time
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 8


    2 x 250g packs essential Waitrose Cypriot Halloumi cheese
    2 aubergines
    2 red peppers, deseeded
    150ml olive oil
    Juice of 2 lemons
    15g pack oregano, leaves only, roughly chopped
    2 cloves garlic, crushed
    4 tbsp tahini
    Lemon wedges, to serve


    1. Cut the cheese, aubergines and red peppers into 2-3cm chunks, and place in a shallow dish.

    2. Mix the oil, half of the lemon juice, oregano, garlic and some seasoning together. Add two-thirds to the prepared vegetables and cheese and mix well. Leave to marinate for 30 minutes before threading onto 8-16 wooden or metal skewers.

    3. Light or preheat the barbecue, griddle or grill to medium. Cook the skewers for 10-15 minutes, turning occasionally, until coloured and tender.

    4. Meanwhile, mix the remaining marinade with the tahini, remaining lemon juice, 2 tbsp cold water and seasoning to taste. Serve the hot skewers with the dressing and lemon wedges to squeeze over.

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