| Prep |
Cooking |
Serves |
 |
 |
 |
| 10 mins |
15 mins |
4 Adults |
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
For the Romesco Sauce
- 150g grilled red pepper
- 100g toasted almonds, roughly chopped
- 2 tablespoons of tomato puree
- 1/2 teaspoon of smoked paprika
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of salt
- 30ml of Fussels Garlic Rapeseed Oil (or 1 clove of fresh garlic)
- 100ml of Fussels Extra Virgin Rapeseed Oil
For the kebabs:
- Block of halloumi cheese
- 2 red peppers
- 2-3 green and yellow courgettes (depending on their size)
Dipping Sauce:
- 100g of Fussels Classic Mayonnaise
- 1 tablespoon of wholegrain mustard
- 1 teaspoon of fresh coriander, chopped
Method
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.
