1 red pepper, chopped into bite-size pieces
1 large fennel bulb, chopped into bite-size pieces, reserving fronds
400g veggie halloumi cheese, chopped into bite-size pieces
200g California prunes
juice of 1 lime
4 tbsp coriander, roughly chopped
2 tbsp olive oil
freshly ground black pepper
2 tsp groundnut (peanut) oil
1 small onion, peeled and diced
2 garlic cloves, peeled and crushed
1 red chilli, deseeded and finely chopped (optional)
150g peanut butter
juice of 1 lemon
2 tsp balsamic vinegar
2 tsp muscovado sugar
- Place the pepper, fennel, halloumi and California prunes in a large bowl. Squeeze over the lime juice then add the coriander, olive oil and black pepper. Mix well then leave for at least 10 minutes to marinate.
- Thread the ingredients onto bamboo or metal skewers, then grill (or barbecue) for around 8-10 minutes, turning occasionally.
- Meanwhile, make the satay sauce. Heat the groudnut oil in a small pan and sauté the onion until soft. Add the prepared garlic and chilli and cook for another minute. Remove from the heat and stir in the peanut butter.
- Return to a low heat and add 125ml of water, the lemon juice, balsamic vinegar and sugar and cook, stirring, until it thickens. Serve the skewers with the hot sauce on the side for dipping.