These skewers are a real crowd pleaser. They’re easy to make, taste fabulous and you can leave out the halloumi for a vegan alternative. The trick is to cook them on a high hot heat to char the halloumi but keep it moist and soft inside.
YIELDS
4 Servings
PREP TIME
15 mins
COOK TIME
10 Mins
TOTAL TIME
25 Mins
-
Tenderstem Broccoli
- Mushrooms
- Red Onions
- Green Peppers
- Red Peppers
- Courgettes
- Aubergines
- Halloumi
- 4 tbsp Balsamic Glaze
- 2 tbsp Honey
- Drizzle of Olive Oil
- Light your bag of Instant Light Lumpwood Charcoal and wait until the charcoal turns ashen.
- Cut all the vegetables into approximately 2inch cubes, including the halloumi, toss in the olive oil and season with a pinch of salt. Thread all the vegetables and halloumi onto wooden skewers, since these are cooking really quick I don’t bother soaking the skewers.
- Drizzle over the honey and balsamic and mix through to coat everything.
- Place the skewers onto the barbecue, cook for about 5 minutes then turn them over for another few minutes or until the vegetables and halloumi are lightly coloured.
- Remove from the grill when tender and sprinkle with season mix, and shake gently.nto a serving dish, pour over any leftover juices and enjoy!
