Plum Tomato and Halloumi Skewers


  • 250g Mixed mini plum tomatoes
  • 250g Halloumi cheese
  • 2 cups of fresh Basi
  • 1/2 cup of pine nuts
  • 2 cloves of garlic
  • 1/2 cup of extra virgin olive oil
  • 1 tbsp fresh lemon juice


  1. Firstly make the pesto. Place the basil, pine nuts and garlic in a food processor. Pulse to combine until the mixture is coarsely ground. Turn the motor on and drizzle the olive oil in a thin stream.
  2. Add the sea salt, pepper, lemon and pulse a few more times to combine.
  3. Arrange your skewers by alternating the halloumi cheese and mixed plum tomatoes. Baste the kebabs in the pesto.
  4. Preheat the barbecue or grill pan and arrange the kebabs on the rack. Cook for 4-5 minutes, turning often until the cheese begins to turn golden and the tomatoes are just tender.
  5. Serve while still hot with warm pitta bread.


Recipe adapted from The Tomato Stall: