Sweet, salty and earthy – a heavenly flavour combo – these halloumi, courgette and strawberry skewers are a BBQ must!
BBQ season is here and what better way to celebrate than with this unusual flavour combo? The sweetness of the strawberries and the saltiness of the halloumi combine with the courgette for a tasty treat your guests will love. Fire up the barbie!
Ingredients (makes 12 skewers)
400g punnet of Jubliee Selections by Driscoll’s strawberries, hulled
2 courgettes, trimmed and peeled using a T-peeler
250g pack halloumi, cut into bite sized cubes
Generous drizzle of olive oil
For the dressing
3tbsp extra virgin olive oil
1tbsp raspberry vinegar
Small handful of fresh mint leaves, chopped (leave some for garnish)
You will need some medium length wooden skewers, soaked in water for 30 mins – or you can use metal ones if you’d prefer
Method
First make the dressing – mix all the ingredients together, season well, taste and adjust as needed. Put to one side.
Now thread a strawberry, courgette and halloumi onto a skewer then repeat, continuing to thread the skewers until all the ingredients have been used. Sit them in a shallow dish and drizzle over the olive oil, turning the skewers so everything is coated and seasoned well.
Heat a griddle pan until hot then add a few skewers at a time, being careful to not overcrowd the pan. Cook for about a minute or until the halloumi starts to turn golden then turn and cook the other side. When everything is cooked, arrange on a platter and drizzle over the mint dressing. These skewers are fabulous served with a glass of cold Rosé.
Cook’s tip: These are best eaten hot from the griddle
