The long awaited arrival of our Spring weather seems like a excellent time to light an early evening barbecue. Halloumi cheese is a constant feature in our fridge – largely due to the inumerous Meditteranean grocery stores we have here in this part of West London so these new potato, Red onion & Halloumi kebabs couldn’t be easier to throw together. Boil potatoes first and for added flavour brush with garlic and rosemary  infused olive oil before grilling.
Serve with a quinoa or couscous salad or crunchy bread with a Spring leaves salad.

Toasted halloumi, new potatoes and roasted red onion on herby skewers

Herby halloumi, new potato and onion kebabs

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