Halloumi and sweet potato skewers with lentil salad

Prep 20 min
Total 35 min
Serves 4



2 medium
1 bunch
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
2 tsp
sumac, divided
Pinch of
1/2 tsp
1 540-mL can
lentils, drained and rinsed
1/2 head
radicchio, finely shredded (3 cups)


  • 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 25 g, Carbohydrates 53 g, Fat 31 g, Fibre 9 g, Sodium 970 mg.

How to make vegan potato salad

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