The food at the festival was, on the whole, pretty good! I made a couple of bad choices but then also made some reaaally good ones! The bad choices involved a halloumi wrap which was cold and had the most measly amount of halloumi in and some over priced macaroni cheese. The reaaally good choices were from Hippie Chippy (can’t find them on the internet anywhere!) and some b fast from Tea and Toast. From Hippie Chippy we got the most amazing chips covered in mushy peas and cheese. There was so much in the little box, all for only £3.50. So all around, they were a great choice! Tea and Toast is a festival regular and I have seen it about at Bestival and Glastonbury. I don’t often get food for breakfast at festivals, usually go for one meal a day in the late afternoon. But anyway, as a treat on Sunday I got breakfast from Tea and Toast and my goodness it hit the spot. I tried out the Veggie Bacon Roll with sun-dried tomatoes and mozzarella and Eggy Bread with cheese and marmite! I would just like to point out I didn’t eat these both myself but twosed them with my pal (who also made the great choices in b-fast treats and went and got them whilst I rolled around in my sleeping bag trying to muster up the courage to get dressed. What a babe.)
I could probably talk at you about Green Man until the cows, or sheep (’cause there are lots of sheep in Wales), come home but I don’t want you to click away on to Facebook, so I will stop! Right so these skewers. My timing is kind of bad seeing as the weather has decided to turn a bit. However, have no fear, they aren’t exclusively for bbqin’, in fact I didn’t even cook them on a bbq myself. Bbqin’ for Indians, usually doesn’t involve actual normal bbq junk like burgers and stuff. Instead it’s an excuse to do a tonne of frying outside. I maybe over generalising here but that is definitely the case for the Bharti household. In fact we don’t even own the bbq, and burgers are just shoved in the oven. To be honest, bean burgers do not need to be bbq’d. They don’t benefit from it at all. In fact, if anything, they just end up falling apart or getting stuck.
Serves: 18 skewers
Prep time: 45mins + over night marination
Cooking Time: 20 mins
Skill level: You can skew it!
pestle & mortar
citrus fruit juicer
medium mixing bowl x 2
large mixing bowl
18 bamboo skewers (plus a few extra incase there are any breakages)
griddle pan (if not bbq-ing)
1 + ½ red pepper
1 + ½ yellow pepper
1 + ½ green pepper
2 courgettes (small)
3 red onions (small or 1 large)
2 garlic cloves
1 tbsp coarse sea salt
4 limes (zest of 2 juice of 4)
handful fresh coriander
½ tsp dried oregano
½ tsp dried chili flakes
1 tsp cumin
1 tsp sugar
1 tbsp white wine vinegar
125ml olive oil
- Cut peppers in half. Cut each half into thirds horizontally then in half vertically so you should get 6 chunks from each half.
- Cut the courgette into roughly 1.5cm rounds.
- Cut the red onion into pieces roughly the same size as the pepper.
- Cut halloumi into large chunks. You want to get 12 chunks out of each block of halloumi. Set aside veg and halloumi.
- To make the marinade put garlic and salt in mortar and crush with pestle until paste forms.
- In a medium mixing bowl add the garlic & salt paste along with the lime juice & zest, coriander, oregano, chilli flakes, cumin and sugar. Whisk together well.
- Combine vinegar and oil in mixing jug. Slowly, in a steady stream add the mix from the jug into the rest of the marinade mixture, whisking continuously.
- Put the halloumi chunks into a (different) medium mixing bowl and cover with about ⅓ of the marinade. Mix well so all the halloumi is coated. Cover and refrigerate.
- Put the peppers, courgette and onion in a large mixing bowl and pour in the remaining marinade. Mix well, ensuring all the veg is coated. Cover and refrigerate with marinated halloumi ideally overnight or for at least 4 hours.
- Once veg and halloumi have had a chance to marinate, assemble the skewers: courgette, red pepper halloumi, green pepper, red onion, halloumi and yellow pepper. (customise this if you fancy, go crazy with the colour scheme)
- If bbq-ing: when nice and hot, place skewers on bbq, turning occasionally until veg and halloumi are slightly charred.
- If using a griddle pan: Heat griddle pan over high heat before adding skewers (how ever many will fit).
- Turn skewers every few minutes so all sides of veg and halloumi are griddled nicely. (You may need to use a spatula to squash down any chunks that don’t touch the pan).
- Serve whilst hot.