Waxy salad potatoes, such as Charlotte, work brilliantly on a barbecue or griddle, but you do need to simmer them until tender before grilling. Here they are skewered up with ever-popular halloumi and asparagus and coated in spicy harissa. I used rose-petal-infused harissa because I love it, but any regular harissa paste will be great too.
Makes 6–8 skewers
500g (1lb 2oz) Charlotte (or other salad) potatoes, sliced in half lengthways
1 x 250g (9oz) bunch of asparagus, each stalk cut into 3
2 x 250g (9oz) packs of halloumi, cut into finger-thick wedges
2 tbsp rose harissa paste, or to taste
For the coriander and lemon oil
75ml (1/3 cup) extra virgin olive oil
a small bunch of coriander (cilantro), leaves finely chopped (save the stalks for another dish, they are full of flavour)
zest and juice of 1 lemon
½–1 tsp caster sugar, to taste
salt and freshly ground black pepper
Bring a pan of lightly salted water to the boil and add the potato halves. Cook until just tender when pierced with the tip of a sharp knife, about 10 minutes, depending on how big they are.
Add the asparagus for the final 30 seconds or so, just to blanch it very briefly. Drain the potatoes and asparagus and put back into the pan. Add the halloumi fingers and harissa and stir gently until evenly coated, taking care not to break up the cheese orpotatoes.
Thread everything alternately on to the skewers and set aside while you heat up the grill. Heat up your barbecue for direct grilling, or preheat a cast-iron griddle on the hob. Cook the kebabs over a medium-high heat for about 15 minutes, turning once until evenly charred.