2 garlic cloves
90g harissa paste
2 1/2 tbspoliveoil
450g Cornish New potatoes
1 largered onion
150g natural yoghurt
12 metal skewers, or wooden skewers soaked in water for 20 minutes before using
1.Chop the halloumi in to roughly 2.5cm cubes. Crush the garlic then combine with the harissa, 2tbsp of the olive oil and the juice of half the lemon in a bowl . Add the halloumi and toss to combine. Marinate for one hour, or overnight.
2. Prepare the potatoes by rubbing off any loose skin under a tap. Chop any larger potatoes in half. Half-fill a saucepan with cold water then add the potatoes. Place over a high heat and bring up to the boil, then allow to boil for 7 minutes before draining. Allow to cool slightly while you prepare the remaining vegetables.
3. Preheat the barbecue or put a griddle pan over a high heat. Slice the onion into wedges and the courgette into 1cm rounds, then cut down the middle to make half-moons. Toss the courgette and Cornish New Potatoes in a bowl with the remaining 1/2tbsp oil and season to taste.
4. Thread the Cornish New Potatoes, red onion, courgette and halloumi, reserving any loose marinade, onto the skewers. Barbecue or griddle for 12-15 minutes, turning every few minutes, until everything is golden and lightly charred and the potatoes are cooked through.
5. Mix the yoghurt with the leftover harissa marinade and serve alongside the skewers, with a scattering of roughly chopped coriander leaves, the remaining lemon half sliced into wedges, and a side salad, if liked.
Recipe courtesy of Seasonal Spuds