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Zucchini and haloumi skewers with mint dressing

There’s no need to play with grilled haloumi too much, but the light crunch of zucchini, a squeeze of lemon, some fresh mint and good-quality olive oil really make it shine.


  • 450 gm haloumi, cut into cubes
  • 4 zucchini, thinly sliced lengthways on a mandoline
  • Olive oil, for brushing
  • 40 gm (¼ cup) roasted pine nuts
  • 2 tsp roasted sesame seeds
  • Lemon wedges, to serve

Mint oil

  • 50 ml extra-virgin olive oil
  • 1 garlic clove, crushed
  • ½ tsp dried mint
  • 2 tbsp fresh mint, finely chopped


  • 1For mint oil, combine oil, garlic and dried mint in a small saucepan and stir over medium heat until fragrant (1-2 minutes). Cool and stir through fresh mint before serving.
  • 2Preheat a barbecue to high. Thread zucchini onto skewers, alternating with haloumi. Brush with oil and grill, turning occasionally, until charred and haloumi is hot (2-3 minutes).
  • 3Transfer skewers to a platter. Pour over mint dressing, scatter with pine nuts and sesame seeds, squeeze over lemon and serve.

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