Halloumi, Courgette and Strawberry Skewers
Course: Lunch or light main Skill level: easy
Serves: about 12 medium skewers
■ 1 x 400 g punnet of Jubilee Selections by Driscoll’s®strawberries, hulled
■ 2 courgettes, trimmed and peeled if liked, then cut into bite-size chunks
■ 1 x 250 g pack halloumi, cut into bite-size cubes
■ Drizzle of olive oil
For the Dressing
■ 3 tbs extra virgin olive oil
■ 1 tbs raspberry vinegar
■ Small handful of fresh mint leaves, chopped; leave some for garnish
■ Salt and freshly ground black pepper, to taste
1 If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2 First make the dressing. Mix all the dressing ingredients together, season well, taste and adjust as needed. Put to one side.
3 Now thread courgette, strawberry and halloumi on to a skewer then repeat, continuing to thread the skewers until all the ingredients are used. Sit them in a shallow dish and drizzle over the olive oil, turning the skewers so all gets coated. Season well.
4 Heat a griddle pan until hot then add a few skewers at a time, being careful not to overcrowd the pan. Cook for about a minute or until the halloumi starts to turn golden, then turn and cook the other side. When all cooked, arrange on a platter and drizzle over the mint dressing.