Hugh Fearnley-Whittingstall's new potato, halloumi and tomato kebab

Hugh says: "Salty, chewy halloumi goes perfectly with barbecued summer vegetables..."

Serves 4


250g small, waxy new potatoes, such as Ratte, Anya, Charlotte or Pink Fir Apple
450g halloumi cheese
200g large cherry tomatoes
A handful of bay leaves

For the marinade:
3 tablespoons olive oil
A handful of thyme sprigs, leaves only, finely chopped
A handful of mint, finely chopped
1 tsp clear honey
½ tsp dried chilli flakes


1. Light the barbecue, allow time for the flames to die down and the coals to develop an even cooking heat. If you’re using wooden skewers, soak them in cold water at least 30 minutes ahead of cooking.

2. Put the new potatoes in a pan, cover with water, add salt and bring to the boil. Simmer for 8–10 minutes, until almost tender – just a shade underdone. Drain and leave to cool slightly.

3. Whisk together the ingredients for the marinade. Cut the halloumi into 2cm cubes and add to the marinade with the potatoes and tomatoes. Turn to coat well and leave to marinate for 10 minutes.

4. Thread the potatoes, tomatoes and halloumi on to the skewers, interspersing a few bay leaves with the vegetables on each one. You’ll need a medium heat on the barbecue – you should be able to hold the palm of your hand about 15cm above the coals for 5–6 seconds. Put the skewers on the barbecue and cook for about 10 minutes, turning from time to time, until the cheese and veg are hot and starting to blister on the outside.

Recipe kindly provided from River Cottage Veg Every Day by Hugh Fearnley-Whittingstall, published by Bloomsbury (£25)

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