Chargrilled halloumi and vegetable skewers
These chargrilled halloumi and vegetable skewers cooked in and served with a herb and caper pesto, making them absolutely delicious. Perfect BBQ dish for vegetarians or on meat-free days. It’s also nice cold, as a salad, so you can take it with you to picnics, trips and for lunch at work.
Ingredients
Method
- Presoak 6 wooden skewers, if not using metal ones.
- Cut the pepper, halloumi into chunks. Cut the courgette into 1 cm thick slices. Put these together with the tomatoes into a large mixing bowl.
- Put the herbs, garlic, lemon juice, shallot and caper into a small food processor and blend until you get a textured paste. Taste it and adjust the seasoning.
- Add half of the paste to the vegetables and cheese, then toss well.
- Thread the vegetables and cheese chunks onto the skewers, about two of each per skewer.
- Put the skewers onto a medium hot BBQ or use a griddle pan. Cook for about 15 minutes, until charred, turning regularly.
- Serve the skewers with the remaining sauce.