Jerk halloumi skewers with pineapple coleslaw

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Jerk halloumi skewers with pineapple coleslaw

Suitable for vegans
Category Main course
Serves 4
Preparation 20 mins + marinating
Cooking 15 mins

Rating: Rated 0 / 5 (0 ratings)

These halloumi skewers pack a punch and teamed with a delicious coleslaw of carrot, courgette, celery and pineapple, it's a home run for a summer barbecue. The coleslaw dressing is made with tofu, and makes a great vegan substitute for mayonnaise. It works well as a dip too.


  • 3 small corn on the cob, each cut into 4
  • 2.5cm squares (or an alternative vegan cheese)
  • 3 red peppers, deseeded and cut into squares
  • For the jerk marinade: 20g fresh ginger, roughly chopped
  • ½ scotch bonnet chilli (use all of it if you like heat)
  • 60ml cider vinegar and 40g honey
  • 3 tbsp olive oil
  • 2 large courgettes and 2 carrots
  • block of silken tofu
  • 50g coriander, roughly chopped and 10g mint, leaves picked and roughly chopped
  • 2 packs of vegetarian halloumi, cut into
  • 2 courgettes, cut into 2.5cm circles
  • 2 red onions, sliced into wedges
  • 5 spring onions, roughly chopped
  • 2–3 tbsp fresh thyme leaves (about 7–8 stems)
  • 1 tsp cinnamonand 1½ tsp ground allspice
  • For the coleslaw: 4 sticks of celery
  • ½ small pineapple, peeled and cored
  • 3 tsp sweet white miso
  • zest and juice of 2 limes and ½ scotch bonnet chilli


Stage 1

Parboil the sweetcorn for 5 minutes. Drain and allow to cool. Using a large very sharp knife, slice each one into 4 rounds. Be careful doing this, as it will require a bit of force to break through the core. Using a skewer, pierce a hole through the middle of each sweetcorn segment. This makes it easier to get them onto the skewer later on.

Stage 2

To make the jerk marinade, add the ingredients to a handheld blender and blitz to a paste. Thread all the vegetables and cheese onto the skewers, then pour the marinade over to coat. Leave to marinate for at least 30 minutes, or prepare ahead and refrigerate overnight.

Stage 3

To make the coleslaw, simply slice the celery, courgettes, carrots and pineapple using the slice attachment of a food processor. Blitz the tofu, miso, 30g of the coriander, the mint, lime and chilli using a hand-held blender; it will become smooth like mayonnaise. Add a little hot water if it is too thick. Season to taste. Just before serving, toss the sliced veg and pineapple with the remaining coriander and threequarters

Stage 4

Place a griddle on a high heat and brush with a little oil (a barbecue works great here too). When hot, grill the skewers on all sides until nicely charred. A cooking time of 7–10 minutes is perfect. Brush with extra jerk marinade as you go.

Stage 5

Serve the skewers with the coleslaw. Put any remaining dressing in a bowl for dipping the skewers.


Jerk halloumi skewers with pineapple coleslaw


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton
Photography: Catherine Frawley

Nutritional info

Nutritional values are per serving.

  • Calories: 705g
  • Fat: 41g
  • Saturated fat: 21g
  • Protein: 41g
  • Carbohydrates: 37g
  • Sugars: 31g
  • Fibre: 12g
  • Salt: 3.87g

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