Photo: Kris Kirkham
For the marinade:
- 2 tsp dried oregano
- 3 garlic cloves, crushed
- 6 tbsp olive oil
- 2 lemons, zest and juice
For the kebabs:
- 4 medium courgettes, thickly sliced
- 3 red peppers, deseeded, cut into chunks
- 500 g halloumi, cut into chunks
- sumac and chopped parsley or mint, to sprinkle
- 230 g hummus, to serve
- sliced toasted pitta, to serve
For the salad:
- 250 g pack Pomodorino baby plum tomatoes, halved
- 100 g walnut halves, chopped
- 3 tsp sumac
- 3 tbsp red wine vinegar
- 6 tbsp olive oil
- 250 g Merchant Gourmet ready-to-eat red and white quinoa
- 250 g Merchant Gourmet ready-to-eat freekeh
- 4 - 6 green chilli peppers from a jar, sliced
- a handful of pitted black olives, halved
- 1 large orange, peeled and diced
- 100 g flat-leaf parsley, stalks discarded, leaves chopped
- 12.5 g fresh dill, chopped
- 14 g fresh mint, leaves only, chopped
For the tzatziki:
- 0.25 cucumber
- 170 g Greek yogurt
- 7 g fresh mint, leaves only, chopped
- extra-virgin olive oil, to drizzle
Mix the ingredients for the marinade in a mixing bowl and add some seasoning, the courgettes, pepper chunks and halloumi, toss together and set aside to marinate.
For the salad, mix all the ingredients together in a large bowl with some seasoning – it will need quite a bit.
For the tzatziki, coarsely grate the cucumber (no need to peel it). Tip the cucumber into a sieve over a bowl, sprinkle with a little salt and set aside for 15 minutes. Meanwhile mix the yogurt with the mint and some seasoning. Tip the cucumber onto kitchen paper and pat dry (discard the liquid) and mix into the yogurt, finish with a little black pepper and a drizzle of olive oil.
Preheat the grill to high. Thread the marinated vegetables and cheese onto 12 skewers and put them onto 1 large or 2 smaller baking trays. Grill for 10 minutes, turning them regularly and brushing them with the marinade.
Serve the kebabs, sprinkled with sumac and parsley or mint with the salad, tzatziki, the hummus sprinkled with sumac and the toasted pitta.
Get ahead: marinate the kebab ingredients up to one day ahead and make the salad at the same time, but add the herbs to the salad shortly before serving; keep everything chilled.
Tip: leftover herbs? Chop then mix them with soft butter and roll into a sausage shape in clingfilm. Chill (or freeze) and slice to top barbecued meat or fish.