SOMETHING SCRUMPTIOUS THIS WAY COMES…
BALSAMIC-GLAZED ENDIVE KEBABS
These colourful charred kebabs are perfect for eating outside on a sunny day with some fresh dips, salad and flatbread. Kids love to help ’thread’ the veg on to the sticks too!
MAKES 12 KEBABS
Preparation time: 30 minutes
Cooking time: 20 minutes
■ ½ loaf of ciabatta
■ 150g/5¼oz halloumi cheese, cut into chunks
■ 1 courgette, thinly sliced
■ 2 red onions, cut into wedges
■ 1 lemon
■ 2 tbsp extra virgin olive oil
■ 2 tbsp balsamic vinegar
■ 2 sprigs of fresh rosemary
■ 200g/7oz cherry tomatoes
■ 4 heads of endive, cut into chunks
1. Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
2. Place all the vegetables, cheese and bread into a large bowl. Finely chop the rosemary and sprinkle into the bowl. Using a microplane grater, finely grate the lemon into the bowl.
