Spring, here we are – Grilled beets, sweet potato and haloumi kebabs with arugula-lime dipping sauce
Printemps, nous voilà – Brochettes grillées de betteraves, patates douces et haloumi, sauce de roquette et citron vert
Who said kekabs have to be with meat? you can do anything you usually do with meat using vegetables, some vegetables are more adapted to certain cooking methods, but are incredibly versatile.
I haven’t used haloumi in a long time, and really felt like grilling cheese, and especially haloumi with its delicate texture and pungent flavor. You can find some other haloumi recipe here and here. I bought some pomegranate molasses at my favorite Greek grocery store (called the Fruit Barn), and had to find a way to use it. Sometimes I can get a little obsessive, when I buy a new ingredient, I won’t stop thinking until I find a recipe to use it.
Pomegranate molasses is widely used in Lebanese and Iranian cuisine not really in French or Italian cuisines, but is definitely a Mediterranean ingredient. I loved the pomegranate juices you get in Israel, in those fruit juice joints in any street, they’re so refreshing and healthy. So pomegranate molasses is produced by reducing pomegranate juice, you get some syrupy texture, half sweet, half acidic.
Basically the natural sweetness of those kebabs produced by beets and sweet potatoes is a very pleasant sensation for your palate. It’s enhanced by the bitterness of arugula and acidity of pomegranate molasses, so you’ll see how delightful these kebabs are. The stars of this dish are definitely the haloumi and the pomegranate molasses.
Ingredients for 6 kebabs
For the kebabs
- 3 medium size beets, peeled and cut in 1 1/2 inch cubes
- 1 large sweet potato, peeled and cut in 1 1/2 cubes
- 1 piece haloumi, cut in cubes (similar sizes than beets and potatoes)
- 1 tbs olive oil
- 1 tbs balsamic vinegar
- salt and pepper
For the arugula-lime sauce
- 1.5 cups arugula
- 1 tbs pomegranade molasses
- juice of 1 lime
- 2 tbs raw cashews
- 1 garlic clove
- 3 tbs olive oil
- salt and pepper
Start preparing the arugula dipping sauce. Place all ingredients in a food processor and blend, until obtained a paste, but not too thin.
Start first by roasting beets. Place cut beets in a sheet, coat them with oil and vinegar, salt and pepper and broil in a 375F oven for about 20 minutes or until just tender. Remove from heat and keep warm.
Proceed using the same method with potatoes. Keep warm.
Using a wooden skewer, add one beet cube, then one potato cube, haloumi, another beet, and potato.
Heat a skillet or a grill pan, and grill each skewer, until the haloumi is grilled on all sides. Add some dipping sauce, and serve hot. You can serve the sauce on the side.
- Roasted celeriac with mung beans forestière fricassée and tarragon oil
- For the little hole – Oatmeal cookies with cashews and dark chocolate
- Weird translation – Vegetarian couscous with cauliflower “semoule”
- Encore vegan – Jeanette of wild mushrooms, cauliflower and garlic-herb paste
- Einkorn pasta with oyster king mushrooms and carrot pesto
- Carrots, carrots and more carrots – Black lentils on carrot purée, roasted carrots, shave carrots and fried leeks
- Some kind of salad niçoise
- Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce
- Buckwheat pasta with roasted beets and beet leaves pesto
- No flour pizza – Cauliflower crust pizza with mushrooms, fontina, cherry tomatoes and basil