Name: Vegetable skewers with herbed haloumi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup flat-leaf parsley leaves, plus 1/4 cup extra; 1 cup basil leaves; 2 teaspoon capers; 1 clove garlic, chopped; 1/2 cup vegetable or olive oil; 2 tablespoon lemon juice; 1 small eggplant, cut into 3cm pieces; 2 small brown onions, both cut into 8 wedges; 1 medium green capsicum, cut into 16 pieces; cooking oil spray; 200 gram haloumi cheese, cut into 16 pieces; 250 gram cherry tomatoes, quartered; 8 bamboo skewers, soaked

Ingredients

1 cup flat-leaf parsley leaves, plus 1/4 cup extra

1 cup basil leaves

2 teaspoon capers

1 clove garlic, chopped

1/2 cup vegetable or olive oil

2 tablespoon lemon juice

1 small eggplant, cut into 3cm pieces

2 small brown onions, both cut into 8 wedges

1 medium green capsicum, cut into 16 pieces

cooking oil spray

200 gram haloumi cheese, cut into 16 pieces

250 gram cherry tomatoes, quartered

8 bamboo skewers, soaked

Method

1.Process parsley, basil, capers, garlic, oil and juice in a food processor until finely chopped. Season. Transfer to a medium heatproof bowl.

2.Preheat a barbecue flatplate and grill, or large chargrill pan, over low heat. Thread vegetables onto 8 skewers. Place skewers on a baking tray. Brush with 2 tablespoons of the herb mixture. Spray with oil. Add skewers to chargrill; cook and turn for 12-15 minutes or until browned and cooked.

3.Add haloumi to barbecue flatplate; cook and turn for 2-3 minutes or until browned and soft. Immediately transfer to bowl with remaining herb mixture. Add tomato; toss to coat. Serve skewers with haloumi mixture and sprinkled with extra parsley.

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Ingredients

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