Halloumi tikka kebabs
	Serves 6 + wheatfree		aubergine torte goats cheese bruschetta baked brie waffles sweet potato frittata spring rolls roast fennel filo aubergine involtini walnut and olive trotolle spinach and feta tart Halloumi tikka

	You will need 2 packs of halloumi cheese 1 large aubergine 2 large courgettes 300g yoghurt 1 thumb of grated ginger 2 dessertspoons curry paste or tandoori curry paste pinch of salt Handful of fresh coriander squeeze of lemon juice	Cut the aubergine, halloumi and courgette into large cubes. Pan fry the aubergine lightly in vegetable oil. Make up the tikka marinade by mixing the yoghurt, curry paste, salt, coriander, ginger and lemon juice. Add the chunks cubed vegetables and cheese to the marinade and leave for a few hours. When marinated skewer the chunks and grill or bake in a hot oven until the tikkas are browned. Any vegetables can be used for this idea.
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