Method
Step 1
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Step 2
Baby potatoes: Place the baby potatoes on a tin foil lined baking tray and coat with a drizzle of olive oil, a sprinkle of the paprika, and salt and pepper. Roast them in the oven for 20 minutes until golden.
Step 3
Lime: Using the fine side of a box grater, grate the peel of the lime to create zest. Then cut the lime in half and juice. Set aside.
Step 4
Sesame seeds: Place a small pan on high heat and dry toast the sesame seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.
Step 5
Salad: In a bowl, mix together the red cabbage, tomatoes and spring onions. Sprinkle in the sesame seeds.
Step 6
Dressing: Mix together the lime juice and zest, the chilli (optional), garlic and a good drizzle of olive oil. Season with salt and pepper. Add the dressing to the salad and mix through.
Step 7
Halloumi: Coat the halloumi cubes with the cayenne pepper, the ground coriander and season with pepper (NO SALT). Slide them onto the skewers – 2-3 per skewer. Place a large frying pan on a medium-high heat and add a drizzle of olive oil. When the pan is hot, add the halloumi kebabs, using the skewers to turn it on all sides. Cook for about 1 minute per side, until golden.
Step 8
Serve the halloumi skewers on a bed of the red cabbage salad and the roast potatoes on the side.