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Season: Summer 

Tamarind squash & halloumi skewers

 
 

PREP: 15 MINSCOOK: 25 MINSplus at least 1 hr marinating

Ingredients

1 medium butternut squash (about 700g), deseeded, peeled and cut into cubes 
250g halloumi, cut into cubes
½ small pack coriander, finely chopped
½ small pack mint, finely chopped

For the marinade

1 heaped tbsp tamarind paste
2 tbsp soy sauce
60ml sesame oil
1 garlic clove, crushed
zest and juice 2 limes
1 small red chilli, deseeded and finely chopped
1 tbsp light brown soft sugar

*available from Hampshire Farmers Markets

You will need

8 metal skewers

Method

  • 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.
  • 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.
  • 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.
  • 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.

Recipe from Good Food magazine, July 2016