Recipe - Halibut With Tomatoes And Black Olives

250 g Halloumi cut or sliced up into bite
sized pieces
500 g Small; new potatoes,
; boiled until tender
Salt and pepper
Olive oil
Barbecue skewers

DRESSING
45 ml Olive oil
15 ml White wine vinegar
5 ml Lemon zest
15 ml Green olives; finely chopped
5 ml Ground coriander
15 M1 fresh coriander leaves;
torn
1 Clove garlic; crushed
5 ml Wholegrain mustard
Salt and pepper
50 g Fresh herb salad

1. Thread pieces of Halloumi and potato alternatively onto skewers.

2. Lightly brush with oil and sprinkle with salt and pepper.

3. Barbecue over the grill until the kebabs are heated through.

4. Meanwhile combine all the dressing ingredients together in a screw top
jar.

5. Serve the kebabs on a bed of fresh herb salad, and pour over the
prepared dressing.

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