If your loaf is fresh, then toast the pieces in the oven for a few min first to crisp them up, before cooling and mixing with the other ingredients in step 2.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
422
Ingredients
FOR THE DRESSING
25g
basil, roughly torn
1
garlic clove, crushed
4Tbsp.
extra virgin olive oil, plus extra to drizzle
1Tbsp.
sherry vinegar
FOR THE SKEWERS
2
x 225-250g blocks halloumi
175g
stale ciabatta, cut into roughly 2.5cm pieces, see intro
12
large cherry tomatoes
2
small red onions, each cut into 6 wedges through the root
YOU WILL ALSO NEED
6
x 25-30cm wooden skewers, soaked in cold water for 30min
Directions
Step 1For the dressing, using a blender or the small bowl of a food processor, whizz all the ingredients with some seasoning until fairly smooth. Set aside.
Step 2For the skewers, cut each block of halloumi into 12 chunks (see GH TIP) and put into a large bowl with the ciabatta, tomatoes and onion wedges. Add 3tbsp of the dressing and toss gently to coat.
Step 3Carefully thread the halloumi, bread and vegetables on to the skewers, packing tightly. Drizzle over a little oil.
Step 4Barbecue the skewers over medium- high heat for 10min, turning occasionally (use a palette knife or fish slice to help turn), or until lightly charred. Alternatively, preheat grill to high. Arrange skewers on a foil-lined baking tray and grill for 10min, turning occasionally, until lightly charred.
Step 5Transfer to a board or platter and serve with the remaining dressing.
GET AHEAD Assemble the skewers up to 3hr ahead; cover and chill. Cover and chill reserved dressing. Complete recipe to serve.
GH TIP Halloumi often has a natural ‘faultline’ running through the middle of the block. If yours does, carefully break the cheese with your hands along this line, instead of cutting it, so it’s less likely to fall apart when you skewer it.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
