Tandoori vegetable and halloumi skewers...

Food waste is a huge problem and it is an issue which we need to think more about; we throw away a staggering amount of food annually and this could be avoided if we all become more conscientious about this. I am pleased to be working with FareShare, a UK wide charity working to end hunger and food waste, which is why I am bringing you this recipe to highlight the importance of avoiding food waste. I was impressed to hear that FareShare have a regional centre in my area that provides meals to vulnerable people experiencing poverty. Last year, FareShare Merseyside supplied more than 1 million vulnerable people with meals made from surplus food and it redistributed good quality, in date surplus food to over 218 local charities and community groups.
Now that summer is here, these Tandoori vegetable and halloumi skewers are the ideal easy dinner to make for a week night and they are also perfect for barbecues. Sometimes, peppers are lurking forgotten at the back of the fridge, but rather than throwing away vegetables which have been in the fridge for a while, skewers are the perfect way of cooking up veggies which are still fresh enough to eat. 

I love food which looks as vibrant as it tastes and these skewers deliver bold and exciting flavours as well as a good kick of spice. This is an easy, breezy recipe which can be made in advance and stored in the fridge prior to cooking. 

Ingredients
(This makes roughly 4 skewers, adjust amounts for more).
A mixture of 3-4 red, yellow and green peppers (washed, de-seeded and chopped).
1-2 onions, peeled and chopped in to wedges.
One block of halloumi cheese, cut in to generous cubes (big enough to thread on to skewers).
Olive oil.
Tandoori marinade (simplicity is key to this recipe, so mix 2-3 tablespoons of good quality Tandoori paste, with 4-5 tablespoons of natural yoghurt, judging how much marinade you will need on the amount of skewers you are making).

Method
Preheat oven to 200°C, 400°F, Gas Mark 6. Line a baking tray with tin foil.
I used metal skewers, which are sturdier than wooden ones. Alternately thread chunks of pepper, onion and halloumi on to the skewers until each skewer is full. Place them on the baking tray and brush them with a little olive oil and then brush them with the Tandoori marinade, making sure you turn the skewers so that each side is coated with marinade. Place the tray in to the preheated oven for about 20-25 minutes, check on them a few times as they cook rapidly. I was going for fairly well done skewers with a golden colour, but adjust timing if you want them less well cooked.

Beware that the skewers really retain their heat, especially when using metal ones, so use oven mitts and handle with caution once plated. I served these with a side of toasted flatbread with accompaniments of couscous and mixed leaf salad. They also go well with a pomegranate salad or even a few sweet potato fries if you are feeling indulgent.

The beauty of this meal is that it looks elaborate, but it takes relatively little time and effort. These skewers have proved popular for laid back dinner parties, al fresco dining and barbecues. Of course, you can adapt them by adding chicken or prawns. Adjust cooking time accordingly and ensure meat/seafood is thoroughly cooked before serving. I prefer these without meat or seafood and they make a Mediterranean meal which brings summer to the plate whatever the weather.

I was pleased to work on this recipe to underline the important work done by FareShare to combat food waste and you can check out some more information about the amazing work FareShare do on their website:

http://www.fareshare.org.uk/

What do you all think of the issue of food waste and do you like the sound of this simple recipe? As always I cannot wait to hear your thoughts and thank you so much for reading this post.

Until next time,

Camille 

xo