BBQ halloumi, chat potato and sage kebabs
washed baby potatoes
x 250g packs halloumi cheese
cut into cubes
Small handful of sage leaves
Sea salt and freshly ground black pepper
If using bamboo skewers soak them in cold water for an hour.
Put the potatoes in a pan, cover with cold water and add a shake of salt.
Bring to the boil and cook until tender, about 15 minutes.
Drain and cut in half, toss in a good slug of oil and season with salt and black pepper.
Toss the halloumi separately in another good slug of oil, adding seasoning as you go.
Thread the potatoes and halloumi alternately on to 6 skewers, tucking the sage leaves in-between.
Cook over a medium-hot barbecue for about 10 minutes, turning regularly, until evenly charred.