Grilled vegetable and halloumi skewers with warm salsa verde
These quick and easy veggie skewers with halloumi are a brilliant barbecue addition.
Ingredients
For the skewers
- 400²µ/14¼´Ç³ú halloumi cheese, cut into chunks
- 1 red pepper, seeds removed, cut into chunks
- 1 green pepper, seeds removed, cut into chunks
- 1 yellow pepper, seeds removed, cut into chunks
- 1 red onion, cut into wedges
- 1 courgette, cut into chunks
- 2 tbsp olive oil
For the salsa verde
- ½ bunch fresh parsley
- ½ bunch fresh tarragon
- ½ bunch fresh chervil
- 2 tbsp capers, drained
- 2 garlic cloves, roughly chopped
- 150ml/5¼fl oz olive oil
To serve
- mixed salad leaves
Method
For the skewers, thread alternating pieces of halloumi, pepper, onion and courgette onto eight wooden skewers. Brush with olive oil and heat a griddle pan until smoking. Cook the skewers on the hot griddle for about two minutes on each side.
For the salsa verde, place the parsley, tarragon, chervil, capers, garlic and olive oil into a small food processor. Blend until smooth.
Place two skewers per person onto each of four plates. Drizzle some of the salsa verde onto each and serve with mixed salad leaves.
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