Grilled halloumi, pickled peach and chipotle-thyme yogurt kebabs

30 MINUTES | SERVES 6 EASY | V

The contrast of salty cheese, sweet-sour peaches and spicy, herby yogurt makes these kebabs pretty special. The pickle is a great use for sweet tinned peaches but if you’d like to use fresh, make sure they’re very ripe, remove the skin and adjust the vinegar accordingly (you’ll need a little less as they won’t be as sweet). You can skewer these if you like or just barbecue in thick slices. Warm the flatbreads on the barbecue as well – they only take 30 seconds a side.

halloumi 750g, cubed or thickly sliced

flatbreads 6 large or 12 small, warmed PICKLED PEACHES

peaches in natural juice 2 x 415g tins cider vinegar 170ml

caster sugar 2 tbsp

sea salt flakes 2 tsp

red chilli 1, finely sliced CHIPOTLE YOGURT

natural yogurt 500g

thyme leaves 3 tbsp

lemon juice 2 tsp

chipotles in adobo 4, finely chopped, plus some of their juice (see cook’s notes, or use 1-2 tbsp of chipotle paste)

PER SERVING 698 KCALS | FAT 32.6G SATURATES 22.5G | CARBS 57.8G | SUGARS 21.8G FIBRE 4.5G | PROTEIN 41.2G | SALT 5.3G