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Halloumi and Pepper Kebabs with Romesco Sauce

Prep Cooking Serves
10 mins 15 mins 4 Adults

Recipe by The Devilled Egg | The Online Cookery School


For the Romesco Sauce
For the kebabs:
  • Block of halloumi cheese
  • 2 red peppers
  • 2-3 green and yellow courgettes (depending on their size)
Dipping Sauce:


For the Romesco Sauce:

Place the ingredients for the Romesco sauce (apart from the oils) into a food blender and process until roughly chopped.

Whilst the motor is running, pour in the oils and blend until mixed, keep to one side.

For the kebabs:

Cube the halloumi, slice the courgettes into chunks and the peppers into squares, combine with half the Romesco sauce.

Leave this to marinate for 30 minutes before skewering and grilling in the oven or on a barbecue for 10-15 minutes until the edges are just starting to char.

For the dipping sauce:

Simply combine the ingredients and keep to one side

Serve the kebabs with both sauces and enjoy.


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