This is a super easy but impressive lunch recipe that you will love. You only need some simple ingredients.
Peel the carrots and put them in a baking tray. You need a big enough tray so that the carrots are not on top of each other.
Add the honey and 1 tablespoon of olive oil.
Add the garlic cloves. Do not peel them to keep their flavour in.
Grill the carrots and garlic in the oven for about 45 minutes, or until soft.
Once the carrots are soft and have a few burnt ends, take them out of the grill.
Using a fork and knife (because they are very hot) cut them in pieces and put them in a food processor.
Also, peel the garlic cloves and add them in the food processor.
Pulse for a few seconds. Then add the tahini, salt, coriander seeds, mint leaves, a tablespoon olive oil and the lemon juice.
Pulse again until you get a lovely orange coloured mash!
While the carrots are in the oven you have time to prepare your skewers.
Cut the halloumi in about 1cm pieces.
Cut the courgettes in half moon shapes and the peppers in squared shares too. Have you mushrooms ready, if they are big you may want to cut them in half.
Now, it is time to assemble your skewers. Use your cheese and vegetables in turns as you wish until your ingredients are up.
Add your skewers in a tray and grill for 15-17 minutes.
Serve hot or cold with some extra squeezed lemon on top of the skewers if you wish. Garnish with black sesame or nigella seeds if available.
This amount serves 2 people as a main course but 3-4 if you have it as a starter.