Sunshiny Sunday: Barbecue Halloumi Skewers
Sunny Sundays prompt the lighting of barbecues across the nation and after niffing the lovely smells weekend after weekend, today we joined in. We invited our fishy friends around (which is no insult, they are vegetarians who eat fish – pescetarians officially but ‘fishy friends’ makes me chuckle) so we were to prepare a mostly meat-free barbecue. Halloumi first came to mind.
Great minds thought alike and our friends also brought ingredients for halloumi, and tuna, kebabs. As per the natural order, the boys took charge of the barbecuing and sat at the table threading the skewers: halloumi-courgette-cherry tomato-pepper-mushroom. They too took charge of the cooking:
The tuna kebabs were first to be cooked (brushed with garlic infused oil and lime and sprinkled with salt and coriander). Consensus was that they were the best things to have ever come off a barbecue.
We were, however, mistaken. The halloumi skewers – picture at the top of the page – (brushed with lemon infused oil and sprinkled with salt and mint), slid into a lightly barbecued pitta bread were absolutely delicious. The courgette-cherry tomato-halloumi combination was particularly good!
I now have a spare chunk of halloumi and a recipe from said fishy friends for a halloumi salad including spinach and oranges…
(As a side note, we started the barbecue by supping some English wine from very close to where my parents live. It was the 2007 Sharpham’s Dart Valley Reserve, and very nice it was too! I’ve had English white wine only once before, from a place called Wissett in Suffolk and it was NOT good. This, however, was light and crisp and I don’t know if we were simply overcome with summer, but we could definitely sense a taste of the most summery of fragrances: elderflower.)