Silky haloumi, crunchy of zucchini, fresh lemon, zingy mint, and the smokey depth of toasted pine nuts. Put these together and you have one irresistible skewer. Adapted from @gourmettraveller, this recipe is sure to be a summer bbq winner.
What You Need:
For skewers:
500 g haloumi, cut into medium-sized cubes
4 medium zucchinis, thinly sliced lengthways (best on a mandolin)
Olive oil for brushing
¼ cup roasted pine nuts
½ lemon, to serve
For mint oil:
50 ml olive oil
1 garlic clove, crushed
½ tsp dried mint
2 tbsp fresh mint, finely chopped
Method:
Preheat a barbeque to high.
Meanwhile, make the mint oil by combining oil, garlic and dried mint in a small saucepan. Stir over medium heat until fragrant. Cool and stir through fresh mint just before serving.
Toast the pine nuts by placing in a small pan over low heat. Stir until toasty. Remove from heat and set aside.
Now to make the skewers! Thread zucchini ribbons onto skewers, alternating with haloumi. Brush with olive oil and place on the grill. Only turn occasionally. Cook until the zucchini is charred and the haloumi is warmed through.
Before serving, pour over mint dressing, scatter with pine nuts and squeeze over lemon. Serve immediately.