Sweet potato skewers with halloumi

Name: Sweet potato skewers with halloumi
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 sweet potatoes (about 800 g); 1 pck (200 g each) Halloumi (grilled cheese); 1 yellow pepper; 1 red pepper; 1 Vegetable Onion; 1 Garlic clove; 2 TABLESPOONS Rapeseed oil (e.g. from rapeseed or Rapunzel); 1 TEASPOON Sweet peppers; 1 TABLESPOON dried herb; 1 Organic Lemon; 200 g low-fat yoghurt; 7-10 Tbsp Pepper; 8 Bay leaves; 7-10 Tbsp Sea salt; 8 Grill skewers

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

The spicy grilled cheese Halloumi is ideal for the grill because of its firm consistency - it does not melt when heated. Plus: Thanks to its high protein content it keeps you full for a long time

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 sweet potatoes (about 800 g)
1 pck (200 g each) Halloumi (grilled cheese)
1 yellow pepper
1 red pepper
1 Vegetable Onion
1 Garlic clove
2 TABLESPOONS Rapeseed oil (e.g. from rapeseed or Rapunzel)
1 TEASPOON Sweet peppers
1 TABLESPOON dried herb
1 Organic Lemon
200 g low-fat yoghurt
7-10 Tbsp Pepper
8 Bay leaves
7-10 Tbsp Sea salt
8 Grill skewers

Directions

1
Peel and wash the sweet potatoes and boil them in salted water for about 20 minutes. Cut Halloumi into 8 slices. Clean, wash and cut the peppers into 8 large pieces. Peel onion and cut into 12 slices.
2
Drain the sweet potatoes and let them cool down a little. Cut the potatoes into a total of 12 slices. Peel and chop the garlic clove. Mix with oil, paprika powder and herbs from Provence.
3
Wash lemon with hot water, grate peel finely. Halve the lemon. Mix yoghurt with lemon peel and season to taste with salt and pepper. Put 3 potato slices, 2 cheese slices, 3 pepper pieces, 2 bay leaves and 3 onion slices alternately on two skewers each. Brush evenly with the spice oil.
4
Place the skewers on the grill and grill for about 15 minutes, turning. Place the lemon on the grill with the cut surface facing down and grill for approx. 5 minutes. Remove the skewers from the grill, sprinkle with the juice of the grilled lemon and season with sea salt. Serve with yoghurt-lemon dip.