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2020-12-24
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Haloumi and Summer Vegetable Skewers
Prep 20 mins
Cooking 20 mins
Serves 8
Stunning colours, loads of flavour – high summer veggies are just a feast for the eyes and the palate. We used in-season peppers, courgettes and red onion along with salty haloumi cheese to make vegetarian skewers even committed carnivores will enjoy!
What you will need
- FOR THE SAUCE
- 6 Tbsp extra virgin olive oil
- 3 Tbsp fresh lemon juice
- FOR THE SKEWERS
- Zest of one lemon, finely grated
- 2 large blocks of haloumi cheese
- Large bunch of flatleaf parsley (a 20g punnet), finely chopped
- 2 red peppers
- 1 plump garlic clove, finely minced
- Punnet of courgettes
- 3 tsp Natural Herbs and Spices Oregano
- 4 red onions
- 1 tsp Natural Herbs and Spices Basil
- 8 wooden skewers, soaked in water
- ¼ tsp salt
Method
Combine all the sauce ingredients and set aside to infuse. Cut the haloumi, courgettes, red peppers and onions into bite-sized chunks. Thread onto skewers. Baste skewers with the sauce and place them on the braai. Serve with leftover sauce on the side.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
