Haloumi & Veggie Skewers

Instructions

1. If using wooden skewers, soak in cold water for 30 minutes before using.
2. Dice haloumi into 2cm cubes. Slice courgettes into 1.5cm thick semi-circles, and onion into chunky wedges. Dice capsicum and eggplant into rough cubes (try to get them as close in size to the haloumi as possible).
3. Thread haloumi and veggies onto skewers. Season with salt and pepper. Brush half of the Barker’s Harissa NZ Manuka Honey all over the kebabs. Drizzle with olive oil.
4. Cook on a pre-heated barbecue grill plate, or in a large chargrill frying pan, until veggies are tender and kebabs are lightly charred on all sides. Brush with remaining Barker’s Harissa NZ Manuka Honey. Can be kept warm in a low oven until ready to serve.

1. Stir together yogurt and Barker’s Harissa NZ Manuka Honey. Season with salt and pepper to taste. Sprinkle skewers with chopped parsley and serve with yogurt sauce.