ZUCCHINI HALLOUMI SKEWERS WITH LEMON PARSLEY DRESSING

Makes: 8

Zucchini Halloumi Skewers

12 bamboo skewers

4 medium zucchini, trimmed and halved lengthwise

2 pkg (250 g each) Halloumi cheese

Lemon Parsley Dressing

1 cup (250 mL) chopped fresh

Italian parsley

1/3 cup (80 mL) cup extra-virgin olive oil

3 tbsp (45 mL) fresh lemon juice 1 tbsp (15 mL) chopped fresh oregano or 1 tsp dried oregano, crumbled

2 tsp (10 mL) grated lemon peel 2 cloves garlic

1 tsp (5 mL) liquid honey

1 tsp (5 mL) smoked paprika 1/2 tsp (2.5) salt

1/2 tsp (2.5 mL) freshly ground pepper

1. Soak skewers in hot water for 30 minutes. Preheat natural gas barbecue on high heat for 10 – 15 minutes.

2. Cut zucchini halves lengthwise into 1/8 inch (3mm), thick slices.

3. Cut cheese into twenty-four

cubes, about 1 x 1 x 1.5 inch (2.5 x 2.5 x 3.7 cm) each.

4. To assemble skewers, alternate 1 cube of cheese with 3 slices of zucchini. To add zucchini, bend slices into an “S” and slide onto skewer. Continue alternating cheese cubes and zucchini ribbons until you have 3 cheese cubes with 2 sets of zucchini ribbons between them on each skewer.

5. Grill skewers over high heat until grill-marked, about 5 – 7 minutes per side. Remove from heat.

6. To make Lemon Parsley Dressing, combine remaining ingredients in a blender. Purée until smooth. Drizzle skewers with dressing.

Cook’s Notes: Halloumi is a mild, firm white cheese originating from Cyprus. Due to its high melting point, Halloumi can easily be fried or grilled. You may substitute queso fresco cheese for Halloumi in this recipe. Queso fresco is a white, mild-flavoured Latin American cheese. It is often used to top spicy dishes, salads and soups. Look for it in the deli department of large grocery stores.