Grilled halloumi skewers

 

                Halloumi, whose dough is reminiscent of mozzarella but saltier, melts at a higher temperature than most cheeses. It is therefore ideal for frying or grilling.

6 skewers

• 200 g halloumi, cut into 2 cm (1 in) squares
• 1 small eggplant, cut into 2 cm (1 in.) cubes
• 18 yellow cherry tomatoes
• 1 red bell pepper, cut into 2-cm (1-inch) squares
• 1 red onion, cut into 2-cm (1-inch) squares
• 1 yellow bell pepper, cut into 2-cm (1-inch) squares
• 15 ml dried oregano
• 60 ml olive oil
• 30 ml balsamic vinegar
• Salt and pepper

1. Desalinate the halloumi by rinsing it in cold water for 2 minutes.
2. In a large bowl, combine all ingredients and stir well.
3. On previously soaked wooden skewers, alternate all the ingredients.
4. Grill the skewers for 10 to 12 minutes over medium heat on the barbecue grill or in a ridged cast iron skillet; turn over halfway through cooking.
5. Serve as an accompaniment to a main course or as an appetizer on a bed of baby spinach.

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