A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
These kebabs are a great vegetarian alternative to our cumin-scented lamb kebabs. We would normally serve them along with the chickpea mash and roasted peppers, but you could use more vegetables to make larger kebabs (e.g. zucchini, aubergine, peppers) and stuff them into pitta breads for a more informal meal.
Serves 4 as a main course
300g halloumi cut into cubes of about 3cm
1 red onion cut into large chunks
20 or so cherry tomatoes
for the marinade
1 tbsp olive oil
1 tsp sherry or wine vinegar
1 tsp cumin
1 clove of garlic
a sprig of thyme, leaves only
a pinch of smoked paprika
Crush the garlic with the cumin in a pestle and mortar, then combine with all the ingredients for the marinade and mix. Toss the halloumi in the marinade and leave for a few hours.
Thread the halloumi chunks onto skewers, alternating with the tomatoes and onion pieces. Get a frying pan, griddle or barbeque really hot and grill for about 1 minute each side, until the cheese is softened and coloured at the edges.
Serve immediately: the cheese will become tough if it is left to cool.