Haloumi and radish skewers with apple and pomegranate

SERVES 4 // PREP TIME 15 MINS // COOK 5 MINS

Barbecued haloumi served with a squeeze of lemon is a classic, but it goes up a level served with grilled radish and a salad of crunchy apple and pomegranate.

16 small radishes

500 gm haloumi, thickly sliced Olive oil, for brushing

100 gm butter, chopped

1 tbsp sherry vinegar

Juice of ½ lemon

Seeds from ½ pomegranate ½ pink lady apple, thinly sliced

Coarsely chopped mint, to serve

1 Preheat a barbecue to high. Thread radishes onto skewers, alternating with haloumi. Brush with oil, season with salt to taste and grill, turning occasionally, until charred and radishes are almost tender (4-5 minutes). Slide radishes and haloumi from skewers onto a serving plate.

2 Combine butter and vinegar in a small saucepan over low heat and stir until melted and emulsified. Season to taste, then pour over radishes and haloumi. Squeeze lemon juice over the top and toss with remaining ingredients to serve.

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