Padrón pepper & halloumi skewers with sweet & smokey honey drizzle
Drizzling honey over grilled halloumi is a tried and tested recipe for success. The Sweet & Smokey blend here is the cherry on top, bringing a bold warmth to this sweet, salty, summery dish. The skewers will be even more special over the barbecue. Serve as part of a mezze-style lunch or dinner. Explore more Ottolenghi recipes for dinner inspiration.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Ingredients
- 130g Padrón peppers
- 3 tbsp olive oil
- ⅛ tsp salt
- 2 x 250g blocks halloumi, split in ½ through the natural fold, then cut into ¼
Sweet and smokey sauce
- 2 tbsp Ottolenghi Sweet & Smokey
- ½ lemon, juice (1 tbsp)
- 1½ tbsp olive oil
- 2 tsp clear honey
Method
Heat 2 large, nonstick frying pans over a medium heat. Put the Padrón peppers in a bowl and toss with ½ tbsp oil and the salt. Thread the halloumi and peppers alternately onto 4 wooden skewers (the skewers may need trimming down to fit in the frying pan). Add the remaining 2½ tbsp oil to the hot pans. Gently fry the skewers for 12-14 minutes, carefully flipping halfway through the cooking time, until a golden-brown crust has formed and the cheese has softened. Remove from the pan and leave to rest for 2 minutes.
Meanwhile, make the sauce by mixing all the ingredients together. To serve, put the skewers on a large sharing platter, drizzle liberally with the sauce and sprinkle everything with a pinch of sea salt flakes.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,408kJ/ 581kcals |
|---|---|
Fat | 49g |
Saturated Fat | 24.9g |
Carbohydrates | 6g |
Sugars | 5.1g |
Fibre | 1.2g |
Protein | 28g |
Salt | 4.2g |