Summer barbecues are a great time to catch up with friends and family. Our vegetarian BBQ skewers are something that everyone can enjoy!
• 1 medium butternut pumpkin, deseeded, peeled and cubed
• 200g halloumi, cubed*
• 100g mushroom, chopped
• 1 red onion, chopped
• 1 zucchini, chopped
• 1 pack cherry tomatoes
• ½ cup fresh coriander and mint, chopped
• 1 tablespoon caraway seeds
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 4 mild red chillies
• 8 cloves of garlic
• 1 tablespoon tamari
• ½ cup vegetable stock
• metal skewers
1. Boil the pumpkin for 10-15 minutes.
2. To make the dressing roast caraway, cumin and coriander seeds for 1-2 minutes in a dry pan. Crush together and blend in a food processor with the chillies, garlic, tamari, mint and coriander. Add vegetable stock until you get a thick paste.
3. In a large bowl, combine pumpkin, halloumi, mushroom, red onion, zucchini, cherry tomatoes, dressing and herbs. Marinade for at least 1 hour.
4. Thread vegetables and halloumi onto the skewers.
5. Place the skewers directly onto the BBQ and cook for 3-4 mins on each side.
*If you’re vegan, you can swap the halloumi for tofu.
