California Prune and Halloumi Satay

Try this lighter dish, perfect for whipping up quickly if your having guests for lunch!

Serves: 6
Cooking Time: 45 minutes


  • ½ red pepper chopped into bite-size pieces
  • 1 small fennel bulb chopped into bite-size pieces, reserving fronds
  • 200g halloumi cheese chopped into bite-size pieces
  • 100g California prunes
  • juice of ½ lime
  • 2 tablespoon coriander roughly chopped
  • 1 tablespoon olive oil
  • freshly milled black pepper
  • 1 teaspoon groundnut oil
  • ½ small onion peeled and diced
  • 1 clove garlic peeled and crushed
  • ½ red chilli deseeded and finely chopped (optional)
  • 75g peanut butter
  • juice of ½ lemon
  • ½ teaspoon balsamic vinegar
  • ½ teaspoon 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 (these can be barbecued in the summer) for around 8-10 minutes, turning occasionally
  • Meanwhile, make the satay sauce – heat the oil in a small pan and sautéthe onion until soft
  • Add the 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 a bowl of the satay sauce for drizzling over

Nutrition information per serving:

  • 350 kcal
  • protein 14.3g
  • carbohydrate 15.6g
  • fat 32.6g
  • saturated fat 13.6g
  • fibre 3.2g
  • sugar 14g
  • salt 0.7



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