Personal

Car Stuff

Extras

Haloumi Kebabs with Feta Dip

From Jamie Oliver
If you’re using wooden skewers, first soak them in water for 3 hours so they don’t burn. Serves 4

250g haloumi, cut into 24 cubes
150g focaccia, cut into 12 cubes
2 courgettes, sliced with a speed peeler into 12 ribbons
1 red pepper, trimmed, deseeded and cut into 12 pieces
12 cherry tomatoes
Olive oil
Marinade
2 garlic cloves, finely chopped
4 spring onions, thinly sliced on the diagonal
1 small red chilli, finely chopped
10 sprigs of coriander, finely chopped (including stalks)
10 mint leaves, finely chopped
60ml extra-virgin olive oil
3 lemons

1 To make the marinade, combine all ingredients except lemons in a large bowl. Grate over the zest of 2 lemons, then add the juice of all 3, and stir to combine. Add the haloumi and focaccia, mix gently, then cover with clingfilm and pop in the fridge for an hour.

2 Spear a focaccia cube onto a skewer, follow with a cube of haloumi, then thread on a ribbon of courgette so it resembles a concertina. Add another haloumi cube, a piece of pepper and finish with a tomato. Repeat with remaining skewers and ingredients.

3 Heat a griddle pan to medium, drizzle with oil, then fry kebabs, turning, for 5–10 minutes, till golden-brown.

Feta and herb dip

From Taste

250g feta cheese, chopped
1 garlic clove, crushed
1 lemon, juiced
1/4 cup olive oil
2 tablespoons dill, chopped
2 tablespoons mint leaves, chopped

Combine feta, garlic, 2 tablespoons lemon juice and oil in a food processor. Process until smooth. Remove to a bowl. Season with salt and pepper. Stir in dill and mint. Cover and refrigerate until ready to serve.