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Courgette and halloumi skewers
Serves 8 Starters and mains
Ingredients
- 3 x 225g packs halloumi
- 3 medium courgettes (approx. 500g total)
- 2tbsp extra virgin olive oil
- green salad, to serve
For the chilli mint dressing
- 3tbsp extra virgin olive oil
- 1tbsp sherry vinegar
- 1tbsp red wine vinegar
- 1 long red chilli, deseeded and finely diced
- 2tbsp mint leaves, finely chopped
- 1tsp dried mint
Method
Presoak 8 pairs of 16cm long wooden skewers in water for 30 minutes. Light the barbecue to a medium heat.
Cut the halloumi into 1cm batons, then do the same with the courgettes. With each pair of skewers placed parallel to each other, 2.5cm apart, begin skewering a piece of halloumi onto each pair. Alternate with the courgettes so that you have at least three of each.
For the dressing, mix all the ingredients together in a bowl, season with salt and pepper to taste and set aside.
Brush both sides of each skewer with the olive oil and season to taste. Cook on the barbecue for around 3–4 minutes on each side until the halloumi is a golden-brown colour. Spoon over the dressing and serve with a green salad.
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