Aubergine, pepper and halloumi kebabs with lemony houmous
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Cooking tools:
- Metal skewer
- Chef's knife
- Cutting board
Ingredients
- 3 medium aubergines
- 6 tbsp olive oil, for frying
- 1 x 200g tub houmous
- zest of 1 small lemon
- 1 tbsp baby capers, drained (optional)
- 3 roasted red peppers, from a jar, sliced into 18 strips
- 1 x 250g pack halloumi, cut into 18 thin slices
- 18 basil leaves
- 6 metal skewers
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