Haloumi and cherry tomato skewers with basil dressing
Photo by 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.
- Put the flour in a shallow bowl.
- 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.
- Thread the haloumi and the cherry tomatoes alternately on the skewers.
- Cook on the barbecue hot plate, flipping over to ensure the haloumi goes crisp. Serve with 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.