Pesto Veggie Halloumi Skewers
Bright, herby, and full of garden-fresh flavour, these Pesto Veggie Halloumi Skewers are a gorgeous addition to any vegetarian BBQ spread.
Ingredients
For the
- 250 g Halloumi Cheese cut into 2.5cm cubes
- 1 courgette sliced lengthways into ribbons
- 200 g Cherry Tomatoes
- 150 g chestnut mushrooms whole or halved if large
- 3 tbsp basil pesto
- balsamic glaze optional, for drizzling
Instructions
- If needed, blanch the courgette ribbons briefly in boiling water for 30 seconds to make them easier to fold. Pat dry.
- Toss halloumi, tomatoes, mushrooms, and folded courgette ribbons in the pesto until coated.
- Thread onto skewers, alternating for a mix of textures and colours.
- Grill over medium-high heat for 8–10 minutes, turning occasionally, until the cheese is golden and vegetables are slightly charred.
- Drizzle with balsamic glaze before serving, if desired.