The infused beetroot in this recipe provides a quick and easy way to add extra flavour and colour, creating a seriously tasty light summer supper or vegetarian option to add to a BBQ spread.
Cumin & Pomegranate Infused Beetroot, Halloumi & Courgette Kebabs
Serves: 2
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
- 1 tsp cumin seeds
- ½ lime juiced
- 1tbsp olive oil
- 200g Halloumi, torn into bite sized chunks
- 4 Cumin & Pomegranate Infused Beetroot, cut into quarters
- 4 spring onions, cut into 3cm battens
- 1 small courgette, sliced into disks
- 4 kebab sticks
Recipe:
- If using wooden kebab sticks, soak them in water before using so they don't burn on the bbq.
- In a small frying pan, toast the cumin seeds for a minute or two until they become fragrant, take care not to burn them. Remove from the heat and stir in the lime juice and oil and season well.
- Tip the veg and halloumi into a large bowl, pour over the dressing and combine well to coat. Thread the veg and cheese onto kebab sticks, reserving any dressing left in the bowl. Cook for 4-5 minutes on each side the BBQ or under the grill, until the cheese is browned and crisp on the outside and the veg is cooked.
- Pour the reserved dressing onto a serving plate. Once cooked turn the kebabs on the serving plate to soak up the remaining dressing.
Cook's Tip: Cumin & Pomegranate Beetroot can be purchased from Waitrose, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose), Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury's Taste the Difference), Sweetflame Beetroot (Sainsbury's Taste the Difference), Cumin & Pomegranate Beetroot (Waitrose) and Honey & Ginger Beetroot (ASDA).
Recipe courtesy of www.lovebeetroot.co.uk
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