Good, better, best
+ Good – Switch to cheaper new potatoes
++ Better – Recipe
+++ Best – Serve on a platter with a side salad and homemade dip
Sweet Potato and Halloumi Skewers
Food
Main Courses
Quick Meals
Starters
Caribbean
Vegetarian
Sweet potato and halloumi skewers glazed with treacle, lime and chilli — smoky, sweet and perfect for summer grilling.
4 Servings
Ingredients
• 4 sweet potatoes, peeled and cubed
• 6 tbsp light olive oil
• 2 tbsp Lyle’s Black Treacle
• 1 lime, zest and juice
• Sprinkle dried chilli flakes
• 250g halloumi, cubed
• 2 red peppers, deseeded and cubed
Method
- Preheat the oven to 200C. Toss the sweet potato chunks in 2 tbsp of the olive oil in a roasting tin. Roast for 15-20 mins until just tender. Allow to cool for a few minutes.
- Make the glaze by mixing the Lyle’s Black Treacle with the lime zest and juice, the rest of the olive oil and the chilli flakes. Season with salt and pepper.
- Thread the sweet potato chunks onto the skewers along with the halloumi cheese and peppers.
- Preheat the barbecue or grill. Brush some of the glaze over the skewers, then cook them for 4-5 mins until the cheese and peppers are slightly charred.
