Halloumi and Roast Veg Skewers with Kombu
Kombu Kelp Seaweed Flakes 50g Pouch - add to basket
Earthy Kombu enriches the flavours of fragrant Mediterranean vegetables.
Makes 8 skewers
Time 30 mins prep, 25 mins cooking
Easy
Umami-rich Kombu sprinkled on firm halloumi and juicy aubergine makes for a combination that's guaranteed to satisfy. Anyone who says veggie meals aren't as good as meat dishes hasn't tried this savoury winner.
INGREDIENTS
- 2 tbsp Kombu
- 300g halloumi
- 2 aubergines
- 2 courgettes
- 300g cherry tomatoes
- 3 cloves garlic, minced
- 1 chilli
- 10 sprigs thyme
- 4 tbsp olive oil
METHOD
- Make the marinade by combining the garlic, chilli, thyme, olive oil and 1 tbsp Kombu in a bowl.
- Chop up one of the aubergines, one of the courgettes and halloumi into chunks and put in the bowl along with the tomatoes to marinade.
- Thinly slice the remaining courgette and aubergine into long strips; sprinkle with Kombu.
- Heat up a griddle pan and add the courgette and aubergine strips until browned in stripes on both sides.
- To make the kebabs thread the marinated vegetables and halloumi onto the sticks, weaving the griddled strips of aubergine and courgette in between.
- Place under a hot grill for 20-25 mins.
- Drizzle with leftover marinade and serve with a tzatziki or simple yoghurt dip.
