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
Instructions
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.
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