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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 3 people
Cuisine: Greek
Calories: 1234
Ingredients Method

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

Method
 

  1. Presoak 6 wooden skewers, if not using metal ones.
  2. 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.
  3. 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.
  4. Add half of the paste to the vegetables and cheese, then toss well.
  5. Thread the vegetables and cheese chunks onto the skewers, about two of each per skewer.
  6. Put the skewers onto a medium hot BBQ or use a griddle pan. Cook for about 15 minutes, until charred, turning regularly.
  7. Serve the skewers with the remaining sauce.