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Salmon and Haloumi Kebabs (serves 4)
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Skin each fillet, cut lengthways and then into 5 cubes. Cut 16 pieces of Haloumi cheese about 3cm square and 1cm thick. Alternately thread the fish and cheese onto 4 skewers and avoid packing them too tightly. You may have to hold the haloumi together as you skewer it - it tends to split. Place the kebabs on a dish, dribble with olive oil and lemon juice and season with pepper - this is best done a least an hour before cooking commences. Pre-heat grill on a high setting and cook the kebabs for 2 or 3 mins. each side until the cheese is beginning to brown but don’t dry them out. These kebabs are even better cooked over charcoal. They tend to stick to the fire bars and are best held in a kebab holder or other mesh implement which allows easier turning. Small chunks of Waitrose Stonebaked Banquette makes an ideal accompaniment and, if it’s a barbecue, quickly toast them over the fire.
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