May 2017 Magazine - Page 23

Spicy Sweet Potato and Halloumi Cheese Skewers Serves 2!4 2 small sweet potatoes about 1" in diameter 1/2 small red onion Cover grill grates with aluminum foil and preheat grill over medium-low heat. Scrub the sweet potatoes and cut into 1/4" thick circles. Using a steaming basket (or other steam- ing method), steam the sweet potatoes just until they begin to soften but are not 4 oz. halloumi cheese cooked through, about 4 to 5 minutes. Cut the onions and halloumi cheese into chunks 1 1/2 Tbsp. tahini similar in size to the sweet potatoes, with the halloumi being approximately 1/4" thick 3 Tbsp. olive oil (you'll want about 8 pieces). Thread the sweet potatoes, onions, and halloumi onto the skewers, using about 2 pieces of hal loumi per skewer. 1 Tbsp. lime juice 1 tsp. Sriracha, more to taste 1/4 tsp. sea salt In a small bowl, whisk together the tahini, olive oil, lime juice, sriracha, and salt. Brush the skewers with the tahini sauce, reserving leftover sauce for after grilling. Liberally oil the preheated foil and add skewers, cooking until the sweet potatoes are done and Cilantro, for serving everything is lightly charred, turning as needed. When turning the skewers, use tongs 4 wooden skewers soaked in water and carefully pull up on the pieces of halloumi before turning. Remove from grill and brush again with the sauce. Sprinkle the skewers with cilantro and serve. February/March 2017 27