Halloumi skewers with smoky muhammara dip

Name: Halloumi skewers with smoky muhammara dip
Yield: Serves 6
Ingredients: 70g walnut kernels (skins on); 70g crusts-off wholemeal bread; 1 x 290g jar roasted red peppers, drained (200g drained); 2 cloves garlic; 100ml extra-virgin olive oil; 1½ tablespoons pomegranate molasses; 1 tablespoon lemon juice; ½ teaspoon Spanish sweet smoked paprika (pimentón dulce); 250g halloumi, cut into 2cm cubes; Finely grated zest of 1 lemon; 2 tablespoons extra-virgin olive oil; 300g pink radishes, leaves onif possible, halved lengthways; Large handful flat-leaf parsley leaves

Rich, intensely coloured and quick to make, this keeps well for 2 days in the fridge. Wholemeal breadcrumbs add substance without detracting from the texture.

10 December 2019

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Maja Smend

Rich, intensely coloured and quick to make, this keeps well for 2 days in the fridge. Wholemeal breadcrumbs add substance without detracting from the texture. Also good served with toasted wholemeal pittas.

To drink: The intensity of roast red peppers and pomegranate molasses needs an aromatic white such as Gewürztraminer, or this Spanish Moscatel/Gewürztraminer blend: Torres Viña Esmeralda 2013, £8.49 - £8.99, Waitrose, Tesco, Majestic. Wine details correct at original magazine publication date.

From the July 2014 issue of House & Garden. Recipe by Louisa Carter; photograph by Maja Smend; food preparation and styling by Bianca Nice; table styling by Alexander Breeze; wine recommendations by Joanna Simon.

Recipe notes