Halloumi & strawberry skewers

Name: Halloumi & strawberry skewers
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 x 225g blocks of halloumi cheese; ½ a cucumber (160g); 12 ripe strawberries; 1 lemon; extra virgin olive oil; 1 bunch of mixed soft herbs (30g), such as basil, mint, flat-leaf parsley; olive oil; 4 pitta breads; thick balsamic vinegar, to serve

20 mins

Not Too Tricky

serves 4

nutrition per serving

Calories

27%

Fat

43%

Saturates

96%

Sugars

Salt

63%

Protein

66%

Carbs

13%

Fibre

of an adult’s reference intake

Recipe From

BBQ

By Jamie Oliver

BUY THE BOOK

Ingredients

2 x 225g blocks of halloumi cheese

½ a cucumber (160g)

12 ripe strawberries

1 lemon

extra virgin olive oil

1 bunch of mixed soft herbs (30g), such as basil, mint, flat-leaf parsley

olive oil

4 pitta breads

thick balsamic vinegar, to serve

Method

Light the barbecue (see HOW TO SET UP A CHARCOAL BARBECUE) and give the grill a really good brush to clean it – this will help prevent the skewers from sticking.
Chop each block of halloumi into six. Halve the cucumber lengthways, scrape out the seeds and chop into 8 pieces. Hull 8 strawberries. Gently skewer up the halloumi, cucumber and hulled strawberries across thin skewers, alternating as you go.
Finely grate the remaining 4 strawberries and lemon zest on to a platter. Squeeze over the lemon juice, add 1 tablespoon of extra virgin olive oil, mix together and season to perfection to make a dressing. Pick the herb leaves into a bowl, add a few drips of oil, and season.
Spritz the skewers with olive oil and cook on the hot zone for 5 minutes, or until golden and charred, turning with tongs and moving to the medium or cool zone if colouring too quickly. Lightly toast the pittas on the cool zone.
Sit the skewers on the platter of dressing, and serve with the herb salad and toasted pittas for satisfying scooping or stuffing. Drizzle with a little thick balsamic just before tucking in.

For this recipe you need a graduated set-up. You want to have your coals starting high at one side, creating a fierce hot zone, and gradually sloping down to a single layer of a few coals at the other, creating medium and cool zones along the way. This allows you to have maximum control over your grilling, moving food between the zones to speed up or slow down cooking as you need to.

Tags

Cheese Cucumber Strawberry Barbecue

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