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Photo, Erik Putz.
2 medium sweet potatoes
1 bunch green onions
250 g Halloumi cheese, cut into 1 1/2 x 1/4-in. slices
1/4 cup olive oil, divided
2 tbsp red wine vinegar
1 tsp honey
2 tsp sumac, divided
Pinch of salt
1/2 tsp pepper
1 540-mL can lentils, drained and rinsed
1/2 head radicchio, finely shredded (3 cups)
2 cups parsley leaves
PREHEAT barbecue to medium. Soak 8 wooden skewers in hot water.
PRICK potatoes all over with a fork. Microwave on a plate on high until slightly tender, 4 min. Let cool slightly. Finely chop tops of green onions and cut whites into 1-in. pieces.
CUT potatoes into quarters lengthwise, then cut into 1/2-in. slices. Thread potato, halloumi and white parts of green onions on skewers. Brush with 1 tbsp oil.
OIL grill. Barbecue skewers, lid closed, until grill marks form and potatoes are tender, about 12 min, turning every 3 min. Meanwhile, whisk remaining oil, vinegar, honey, 1 tsp sumac, salt and pepper in a medium bowl. Stir in lentils, radicchio, parsley and green onion tops.
SPRINKLE skewers with remaining sumac.
Calories 580, Protein 25g, Carbohydrates 53g, Fat 31g, Fibre 9g, Sodium 970mg.