Name: Chargrilled halloumi & vegetable skewers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: I red bell pepper; 1 pack of halloumi; 1 courgette; about 12 cherry tomatoes; 1 handful of parsley (flat-leaf); 1 handful basil; 1 large garlic clove; juice of ½ lemon; 2 Tbsp olive oil; 1 shallot; 1 Tbsp capers (salted)

Chargrilled halloumi & vegetable skewers

24 Jul 2016

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

These chargrilled halloumi & vegetable skewers cooked in and served with a herb & 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

I red bell pepper
1 pack of halloumi
1 courgette
about 12 cherry tomatoes
1 handful of parsley (flat-leaf)
1 handful basil
1 large garlic clove
juice of ½ lemon
2 Tbsp olive oil
1 shallot
1 Tbsp capers (salted)

Instructions

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.