Za'atar Roasted Halloumi Skewers with Harissa Drizzle and Fresh Spring Vegetables
Golden, crispy halloumi cheese coated in fragrant za'atar spice blend, threaded onto skewers with colourful spring vegetables and finished with a smoky harissa drizzle. This vibrant Middle Eastern appetiser celebrates the fresh flavours of the season with minimal effort.
Ingredients
- 450g halloumi cheese, cut into 2.5cm cubes
- 3 tablespoons za'atar spice blend
- 4 tablespoons olive oil, divided
- 1 large courgette, cut into 2cm half-moons
- 1 red bell pepper, cut into 2.5cm pieces
- 1 red onion, cut into wedges
- 200g cherry tomatoes
- 2 tablespoons harissa paste
- 2 tablespoons Greek yoghurt
- 1 tablespoon lemon juice
- 2 tablespoons fresh mint leaves, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Preheat your oven to 220°C (200°C fan) or preheat a grill to medium-high heat.
Place halloumi cubes in a bowl, drizzle with 2 tablespoons olive oil, and sprinkle over the za'atar, tossing gently to coat evenly.
Thread the halloumi, courgette, red pepper, red onion wedges, and cherry tomatoes alternately onto the skewers.
Brush the vegetables with the remaining 2 tablespoons olive oil and season lightly with salt and pepper.
Place skewers on a lined baking tray and roast for 10-12 minutes, turning halfway through, until the halloumi is golden and the vegetables are tender with slight char marks.
While the skewers cook, prepare the harissa drizzle by whisking together the harissa paste, Greek yoghurt, and lemon juice until smooth.
Arrange the cooked skewers on a serving platter and drizzle generously with the harissa yoghurt sauce.
Scatter fresh mint and parsley over the top and serve immediately while the halloumi is warm and squeaky.
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