Halloumi and vegetable yakitori
Yakitori is usually made from skewered grilled chicken but I have adapted it here to use with halloumi and vegetables. The Halloumi adds a delicious chewiness to the dish. Serve one per person for a starter and two for a main course.
For the yakitori
50ml (3 tbsp ) sake
50ml (3 tbsp ) mirin
75ml (5 tbsp ) soy sauce
1 teaspoon cornflour (cornstarch)
250g (8oz) pack halloumi cheese
1 courgette (zuchinni)
1 large sweet potato
4 cherry or small tomatoes
4 spring onions (green onions)
First of all make the yakitori sauce. Place the mirin, sake and soy sauce into a small pan and bring it to the boil. Simmer it lightly for two minutes. Mix the cornflour with a little water and whisk it into the sauce. It will immediately thicken. Take the sauce off the heat and cool. This sauce will keep for weeks in the fridge.
Next cut the sweet potato into largish cubes and place them on a baking tray. Brush them with vegetable oil and spoon over some of the yakitori sauce. Bake for about 30 minutes to cook them through. Allow them to cool.
Cut your other vegetables and halloumi into similar sized chunks. Trim the tops from the spring onions and cut them in half. With the spring onions at each end skewer the vegetables and halloumi trying to keep them as symetrical as possible. Place them on a grill (broiler) pan on some aluminium foil and brush generously with the yakitori sauce. Grill them until the vegetables a cooked and browned. You could also bake them in a hot oven or griddle them on a electric griddle plate or even put them on the barbeque.
Serve on the noodle salad or just plain salad with more of the yakitori sauce.
For the noodle salad
1 small pack noodles
1 small courgette
1 small carrot
1 red pepper
1 tbsp sesame oil
1 tbsp balsamic vinegar
2 tbsp soy sauce
1 teaspoon sugar
Cook the noodles as for packet instructions. Cool under a running cold tap, drain and place in a bowl. Finely chop the carrot, red pepper and courgette into thin strips and add with the other ingredients to the noodles. Toss and serve. If you have any spring onions left you can add those to the salad as well.