Jersey Royal Potato and Halloumi Skewers with Mint-Yogurt Dip

A simple and summery snack featuring Jersey Royal potatoes and halloumi cheese, grilled to perfection and served with a refreshing mint-yogurt dipping sauce.

Prep Time

15 minutes

Total Time

35 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.34/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack

Cuisine:

Jersey

Cooking Style:

Quick & Easy•Grilling

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

500gJersey Royal Potatoes(Small to medium size, scrubbed clean)

£2.50

250gHalloumi Cheese(Firm texture, ideally Cypriot halloumi)

£3.00

2Courgettes(Small, locally sourced if possible, cut into 1cm thick slices)

£0.90

1Red Onion(Cut into chunks)

£0.40

2tbspOlive Oil(Extra virgin)

£0.20

2sprigsFresh Rosemary(Leaves stripped and chopped finely)

£0.50

to tasteSalt

£0.05

to tasteBlack Pepper(Freshly ground)

£0.05

200mlJersey Milk Natural Yogurt(Full fat or Greek style)

£0.80

2tbspFresh Mint(Finely chopped)

£0.60

1tspLemon Juice(Freshly squeezed)

£0.10

1tbspJersey Butter(Melted)

£0.25

Total Cost

£9.35

£2.34 per serving

Instructions

1.
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2.
Boil the Jersey Royal potatoes in salted water until they are just tender (about 10-15 minutes). Drain well and let them cool slightly.
3.
While the potatoes are cooking, prepare the mint-yogurt dip. In a small bowl, combine the Jersey Milk natural yogurt, chopped fresh mint, and lemon juice. Season with salt and pepper to taste. Stir well and set aside.
4.
Cut the halloumi cheese into roughly 2cm cubes. Once the potatoes have cooled slightly, cut them in half or quarters depending on their size, ensuring they are similar in size to the halloumi cubes.
5.
Thread the potatoes, halloumi, courgette slices and red onion chunks onto the skewers, alternating ingredients. Aim for about 5-6 pieces per skewer.
6.
In a small bowl, whisk together the olive oil, melted Jersey butter and chopped fresh rosemary. Brush this mixture generously over the skewers, ensuring all sides are coated.
7.
Grill the skewers for about 8-10 minutes, turning frequently, until the halloumi is golden brown and slightly softened, the potatoes are lightly browned, and the vegetables are tender. Be careful not to burn the halloumi.
8.
Season the skewers with salt and pepper to taste. Serve immediately with the mint-yogurt dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (269g)

475 kcal / 1987 kJ

Carbs

30g

12% of RDA

Fat

29g

41% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

9 g

10% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a smoky flavour, add a pinch of smoked paprika to the olive oil and rosemary mixture.

You can also grill the skewers on a barbecue for an authentic summery taste.

Experiment with other seasonal vegetables such as bell peppers, cherry tomatoes, or aubergine.

The mint-yogurt dip can be prepared ahead of time and stored in the refrigerator until ready to use. This will allow the flavours to meld together.

Cooking Equipment

Grill

Skewer Sticks

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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