Herby grilled veg, halloumi skewers & pancakes

Name: Herby grilled veg, halloumi skewers & pancakes
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 300g strong bread flour; 1 x 7g sachet of dried yeast; 2 tablespoons runny honey; 1 large aubergine (400g); 2 courgettes; 1 red onion (160g); 2 red peppers (320g); 1 bulb of fennel; 200g ripe mixed-colour cherry tomatoes; 150g mixed unsalted nuts; 1 clove of garlic; 50g dried cranberries; 1 bunch of mixed soft herbs (30g); 200g halloumi cheese; 2 mixed-colour chillies; 1 lemon; 100g Greek yoghurt; ½ a pomegranate; BARBECUE KIT:; Weber barbecue tongs; Weber thermometer

Vegetarian

45 mins plus resting

Not Too Tricky

serves 8

nutrition per serving

Calories

26%

Fat

42%

Saturates

39%

Sugars

20%

Salt

23%

Protein

34%

Carbs

19%

Fibre

of an adult’s reference intake

Recipe From

BBQ

By Jamie Oliver

BUY THE BOOK

Ingredients

300g strong bread flour

1 x 7g sachet of dried yeast

2 tablespoons runny honey

1 large aubergine (400g)

2 courgettes

1 red onion (160g)

2 red peppers (320g)

1 bulb of fennel

200g ripe mixed-colour cherry tomatoes

150g mixed unsalted nuts

1 clove of garlic

50g dried cranberries

1 bunch of mixed soft herbs (30g)

200g halloumi cheese

2 mixed-colour chillies

1 lemon

100g Greek yoghurt

½ a pomegranate

BARBECUE KIT:

Weber barbecue tongs

Weber thermometer

Method

Light the barbecue (see HOW TO SET UP YOUR BARBECUE). Tip the flour into a bowl, add 1 teaspoon of sea salt and the yeast, then whisk in 500ml of lukewarm water, the honey and 2 tablespoons of olive oil. Cover and leave for 30 minutes to do its thing (near the warmth of the barbecue is great!) – it should be aerated and bubbly.
Slice the aubergine and courgettes ½cm-thick lengthways. Peel the onion and slice into ½cm rounds. Cut the peppers into similar-sized chunks, discarding the seeds and stalks. Halve the fennel lengthways, then cut into 1cm-thick wedges, reserving any leafy tops. Working in batches, grill all the veg with the tomatoes for 4 minutes, or until softened and charred, turning halfway, and removing to a board once done.
For the dressing, blitz the nuts, peeled garlic, cranberries, most of the herb leaves, 1½ tablespoons of red wine vinegar and 3 tablespoons of extra virgin olive oil to a coarse paste in a food processor, then season to perfection. Roughly chop the aubergine and courgettes, then toss all the veg with the dressing on a nice big serving platter.
Dice most of the halloumi into 2cm chunks, reserving a little, and slice the chillies 2cm thick, then skewer it all up – I like to use little rosemary skewers for bonus flavour. Preheat a large shallow cast-iron pan on the grill. Spritz with olive oil and pour in 2 ladles’ worth of batter – it will spread out like a thin pancake. After 1 minute, spritz it with oil and finely grate over a little lemon zest and reserved halloumi. Cook for 4 minutes, then flip for just 2 minutes on the other side. Remove and repeat with the remaining batter. Grill the halloumi skewers on the bars alongside, turning until golden.
To serve, dollop the yoghurt over the dressed veg, then, holding the pomegranate half cut side down in the palm of your hand, bash the back with a spoon so all the seeds tumble out over the top. Pick over the remaining herbs and any reserved fennel tops, add the halloumi skewers and serve with the pancakes for tearing and scooping!

For this recipe you need a flat barbecue set-up. You guessed it, this is about a flat level of coals across the base of the barbecue, meaning you’re ready for consistent grilling. There’s no cool zone, so you need to remember to be attentive to whatever you’re cooking.

Ignite all the burners to full whack and leave with the lid closed until the temperature gauge is at roughly 290°C. At step 2, place the veg directly on the Slate and grill as per the recipe. At step 4, spritz the Slate with olive oil and pour all the batter directly into the middle to form one big tear ‘n’ share pancake, placing the halloumi skewers around the edge and cooking as per the recipe.

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