POTATO KEBABS WITH FETA

Preheat the barbecue. Using a mortar and pestle, crush the garlic cloves with the sea salt until smooth and creamy. Add the rosemary and pepper, and pound to a paste. Whisk in the oil, then pour the dough into a large bowl and leave to stand.
Scrub the potatoes and slice in half crossways. Steam over boiling water for 8 minutes, or until just tender. Spread out on a clean tea towel to dry. Add to the garlic mixture in the bowl and toss to coat.
Arrange the potatoes cut-side down on a board, reserving the remaining garlic mixture. Thread onto six metal or pre-soaked wooden skewers, piercing the potato halves through the middle so that the cut sides remain facing downwards.
Heap some of the coals to one side, leaving a slightly cooler area with a single layer of coals. Grease a grill rack. Cook the kebabs over hot coals, cut-side down, for 3-4 minutes. Brush with the garlic mixture, then turn and move to the cooler area.

Cook for a further 7-10 minutes, until tender when pierced with the tip of a knife.
Arrange the kebabs on a serving dish and sprinkle with the feta and parsley. Serve immediately.

SERVES 6

4 large garlic cloves, peeled
1 tsp sea salt
1 tbsp finely chopped fresh
rosemary
1/2 tsp pepper
4 tbsp olive oil, plus extra for
greasing
850 g/1 1b 14 oz salad potatoes
40 g/11/2 oz crumbled feta cheese
1 tbsp chopped fresh flat-leaf
parsley