Vegetarian Grilled Skewers with Halloumi

Ingredients

• 300 g small waxy potatoes
• Salt
• 300 g butternut squash
• 120 ml orange juice
• 1 tsp ground cinnamon
• 150 g halloumi cheese
• 10 g rosemary (0.5 bunch)
• Pepper
• 10 g Mint (0.5 bunch)
• 200 g Sour Cream
• 2 tbsp milk (3.5% fat)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for 20 minutes. Drain, rinse with cold water, and let drain.

2. 2.

   Meanwhile peel, seed, and dice the squash into bite-sized pieces. Bring orange juice to a boil in a pot, stir in cinnamon, then add the squash cubes. Simmer gently over medium heat for about 10 minutes.

3. 3.

   Cut the halloumi into 1.5 cm cubes. Wash rosemary, shake dry, and finely chop the needles. Thread halloumi, squash, and potatoes alternately onto wooden skewers. Season with salt and pepper, sprinkle with rosemary, and grill turning every few minutes for 5–7 minutes.

4. 4.

   Meanwhile wash mint, shake dry, and chop. Whisk sour cream with milk, lemon juice, mint, salt, and pepper to make the dip. Serve the skewers with the dip.