Vegetable Skewers with Halloumi and a Balsamic Honey Dressing, by Theo Michaels
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. See the video at the bottom of this post for a step by step guide.
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.