servings
For the skewers
- 300 g Halloumi
- 2 bell peppers
- 10 cherry tomatoes
- 1 red onion
- 200 g cooked rice for serving
- 1 tbsp olive oil
- 1 tsp salt
- 1 pinch pepper
For the sauce
- 100 g tahini paste sesame paste
- 80 ml cold water
- 20 ml lemon juice or orange juice
- 1 small garlic clove optional
- 1 pinch salt
- Whisk together all sauce ingredients in a medium bowl until emulsified and smooth. Add garlic if desired.
- Prepare the rice according to the packaging instructions.
- Cut the peppers and onion into medium slices, and dice the Halloumi.
- Thread the bell pepper, onion, tomatoes, and Halloumi evenly onto wooden skewers. Place the skewers on a baking sheet and brush evenly with olive oil and salt.
- Preheat the oven to 200°C (grill setting). Grill the skewers, turning occasionally, until tender and lightly charred, about 8–10 minutes.
- Transfer to a platter, drizzle with tahini sauce, and serve immediately with rice and a pinch of pepper.
