It's summer, and that means BBQ season.
Set the snags aside for a meal, and wow your crew with these fresh tomato and haloumi skewers.
- 400g Tomato Medley
- 600g haloumi cheese
- 8 slices sourdough
- 2 tbs olive oil
- 12 x 25cm skewers
- 3 tbs extra virgin olive oil
- 1 lemon, juiced
- 1 small garlic clove, crushed
- 3 tsp Dijon mustard
- 2 tsp honey
- 2 tbs chopped dill
To make the dressing, whisk oil, 2 tablespoons of lemon juice, garlic, mustard, honey and dill together. Season well.
Cut the haloumi into 2-3cm pieces. Thread the tomatoes and haloumi onto skewers.
Heat a barbecue grill plate or char-grill on medium heat. Brush both sides of the sourdough with a little oil. Cook for 1-2 minutes on each side or until lightly charred.
Brush the skewers with remaining oil. Cook, brushing with dressing and turning often, for 5 minutes, or until golden. Transfer to serving plates. Spoon remaining dressing over skewers. Serve with char-grilled sour dough.