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Sticky sesame sugar snap & halloumi skewers

Sticky sesame sugar snap & halloumi skewers

Nobody ever passes on barbecued halloumi and the sticky, fragrant glaze of fennel seeds and honey tastes like summer in Helen Graves' skewers recipe. This is a nifty way to cook small green veg on the barbecue too, as skewering stops them escaping through the bars. For more skewers worth firing up for, take a look at our kebab & skewer recipes and more barbecue recipes made for sunny days. Shop halloumi and explore our halloumi recipes for plenty of delicious ways to make this squeaky cheese shine. Follow Helen Graves on Instagram. 

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Gluten freeVegetarian
  • Makes6
  • CourseLunch
  • Prepare20 mins
  • Cook5 mins
  • Total time25 mins

Ingredients

  • 1 tsp sunflower or neutral oil, plus extra for greasing
  • 2 x 160g packs sugar snaps
  • 2 tbsp clear honey
  • 1 tsp chilli flakes
  • 1 lemon, juice
  • 1 tbsp sesame seeds
  • 1 tbsp fennel seeds, toasted in a dry pan and lightly crushed
  • 2 x 250g packs halloumi, drained, each block cut into 6 large chunks

Method

  1. Prepare the barbecue for cooking. Once lit, use a piece of oiled kitchen paper and tongs to oil the grill bars and prevent food from sticking.

  2. In a bowl, toss the sugar snaps with the oil. In a separate bowl, mix the honey, chilli flakes, lemon juice, and sesame and fennel seeds with a pinch of salt and mix well. Thread the sugar snaps and halloumi gently onto 6 metal skewers. Cook directly over the coals for a minute, then turn and glaze with the honey mix. Cook for a further minute on the other side, then turn and glaze again. Serve the kebabs topped with any remaining glaze.

Nutritional

Typical values per skewer when made using specific products in recipe

Energy

1,353kJ/ 325kcals

Fat

22g

Saturated Fat

14g

Carbohydrates

9.7g

Sugars

8.2g

Fibre

3.4g

Protein

20g

Salt

2.1g

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