Halloumi Skewers with Tahini Sauce and Dukkha
- 8 ounces halloumi cheese
- 1 eggplant cut into 12 cubes
- 1 large red onion cut into 12 equal pieces
- 1 large red bell pepper
- 6 cherry tomatoes
- 6 radishes sliced
- 3 tbsp olive oil
- 2 tbsp ground black pepper
- 6 (10 inches) bamboo skewers
- 1 tbsp lemon juice
- 1 lemon cut into six wedges
- 6 tbsp fresh cilantro chopped
- 6 tbsp dukkha
Join halloumi cheese, eggplant, red onion, red chime pepper, whole cherry tomatoes, and radishes in an enormous bowl. Sprinkle olive oil and lemon juice on top. Sprinkle black pepper and raps el over the blend. Hurl to coat. Permit to marinate for 15 minutes.
Preheat an outdoor grill carefully for medium heat and daintily oil the mesh.
Slide the one piece every eggplant, chime pepper, onion, halloumi cheese, tomato, radish, halloumi cheese, onion, ringer pepper, and eggplant onto a stick. Rehash with outstanding sticks, cheese, and vegetables. Hold any residual marinade in the bowl.
Spot sticks on the preheated grill. Brush with held marinade and go sticks to cook uniformly on each side, 10 to 15 minutes.
In the interim, combine tahini and lemon juice in a bowl.
Spot 2 cooked sticks on each plate. Shower tahini sauce similarly over each. Top with fresh cilantro and dukkha previously, and present with lemon wedges.
Nutrition Facts (Per Serving): Calories 260, Carbohydrates 18g, Protein 30g, Fat 2g