By Casa de Suna
Published Aug 17
No need to restrict yourself to grilling meat!
One of our favorite summer entertaining tips: grilled halloumi. It’s simple and easy, and the smokiness of the grill brings a depth and balance to the cheesy flavor. Pop them on a skewer with sweet peaches, juicy tomatoes, and tender zucchini, and you’ll be hitting on almost all of our favorite summer flavors. Be sure to make lots–because these go quick.
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How to Make It
Difficulty: Easy
Overall Time: 40 min
Prep Time: 15 min + soaking time
Cook Time: 10 min
Serves: 6
INGREDIENTS
Basil Vinaigrette
- ¼ cup packed fresh basil leaves
- 2 tbsp olive oil
- 1½ tbsp white balsamic vinegar
- 1 tsp honey
- ½ tsp Dijon mustard
Assembly
- 1 medium zucchini, cut in half lengthwise
- 12 multi-coloured cherry tomatoes
- 1 large ripe peach, pitted and cut into 12 pieces
- 5 1/2 oz (160 g) halloumi cheese, cut into 1-inch cubes
INSTRUCTIONS
- Soak 6 long wooden skewers in warm water for 20 minutes (No need to soak if using metal skewers).
- Meanwhile, make the vinaigrette by combining basil with oil, vinegar, honey, and mustard in a small blender or food processor. Whirl until smooth. Set aside.
- Use a Y-peeler to carefully shave twelve thin ribbons off cut-sides of zucchini halves. (You can also use a mandolin if you have one.) Reserve remaining zucchini for another use.
- Alternately thread tomatoes, zucchini ribbons, peach, and halloumi onto each skewer.
- Grill skewers either on a well-oiled barbecue or in a stovetop grill pan until grill marks form, about 2 minutes per side over medium-high heat. Transfer to a platter. Drizzle with basil vinaigrette or serve on the side.
How to enjoy it
Halloumi is a saltier cheese. If you prefer a less salty halloumi, soak the cubes in cold water for 20 minutes while the skewers are also soaking. Pat very dry with paper towels before skewering. If you don’t have a small blender or food processor, finely chop basil and whisk into remaining vinaigrette ingredients.
