Haloumi and cherry tomato skewers with basil dressing

Doug Sherring

I cook haloumi whenever I can, so adding it to a skewer is a great non-meat alternative.The sweetness of cherry tomatoes goes nicely with this squeaky cheese for this recipe. Remember that chilli is about enhancing flavour rather than making your eyes water. A good amount of heat will make lots of things infinitely more tasty.

Skewers

1 block	Haloumi cheese, 200g (Main)
1 punnet	Cherry tomatoes
½ cup	Flour
1 packet	Bamboo skewers

Basil dressing

3 Tbsp	Olive oil, use a good quality variety
1 Tbsp	White wine vinegar
½	Lemons, freshly zested and juiced
1 pinch	Chilli flakes
1 pinch	Sea salt
½ cup	Fresh basil, chopped
¼ cup	Flat leaf (Italian) parsley, chopped

Directions

Skewers

1. Put the flour in a shallow bowl.
2. Cut the haloumi into squares about 2cm x 2cm, and the same width as the cherry tomatoes. Dust them in the flour and shake off any excess.
3. Thread the haloumi and the cherry tomatoes alternately on the skewers.
4. Cook on the barbecue hot plate, flipping over to ensure the haloumi goes crisp. Serve with basil dressing.

Basil dressing

Combine all ingredients except the herbs in a small jug and whisk well with a fork. Add herbs and mix well. Drizzle over the skewers after they’ve been cooked.