Griddled aubergines with sesame dressing
Dress chargrilled aubergine with tahini, garlic, coriander and yoghurt for a versatile veggie side dish that you can cook on the hob or bbq
Tamarind squash & halloumi skewers
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr marinating
- Easy
- Serves 4
Skip to ingredients
- 1 medium butternut squash(about 700g), deseeded, peeled and cut into cubes
- 250g halloumicut into cubes
- ½ small pack corianderfinely chopped
- ½ small pack mintfinely chopped
For the marinade
- 1 heaped tbsp tamarind paste
- 2 tbsp soy sauce
- 60ml sesame oil
- 1 garlic clovecrushed
- zest and juice 2 limes
- 1 small red chillideseeded and finely chopped
- 1 tbsp light brown soft sugar
You will need
- 8 metal skewers
Nutrition: per serving
- kcal436
- fat30g
- saturates13g
- carbs23g
- sugars17g
- fibre3g
- protein17g
- salt2.9g
Method
step 1
Bring a large pan of salted water to the boil. Add the squash and cook for 10-15 mins or until slightly tender (if you’re going to cook the squash in a griddle pan, boil for an extra few mins as it’s not as fierce as a barbecue). Drain and set aside.
step 2
To make the marinade, whisk the tamarind with 2 tbsp boiling water. Once dissolved, whisk together with the soy sauce, sesame oil, garlic, lime zest and juice, chilli and brown sugar. Keep whisking until the sugar has dissolved, then season to taste.
step 3
In a large bowl, toss together the squash, halloumi, marinade and herbs. Allow to marinate for at least 1 hr. Once marinated, alternately thread the squash and halloumi onto the skewers. Drizzle with a little of the remaining marinade.
step 4
If barbecuing, put the skewers directly on the BBQ and cook for 3-4 mins on each side or until lightly charred, brushing with the marinade as they cook. Alternatively, heat a griddle pan until really hot and cook the skewers for 5 mins on either side. Serve immediately.
