What you'll need:For the Skewers400g halloumi, cut into chunks1 red, 1 yellow, 1 green pepper deseeded and cut into chunks1 courgette, cut into chunks1 red onion, cut into chunks2 tbsp olive oilFor the Salsa Verde½ bunch of fresh parsley, chervil, and tarragon2 tbsp capers, drained2 chopped garlic cloves150ml olive
What you'll need:
For the Skewers
- 400g halloumi, cut into chunks
- 1 red, 1 yellow, 1 green pepper deseeded and cut into chunks
- 1 courgette, cut into chunks
- 1 red onion, cut into chunks
- 2 tbsp olive oil
For the Salsa Verde
- ½ bunch of fresh parsley, chervil, and tarragon
- 2 tbsp capers, drained
- 2 chopped garlic cloves
- 150ml olive oil
Time: 10 mins
On 8 skewers, thread alternating pieces of halloumi, pepper, onion and courgette. Brush with olive oil, season, and cook on a banging hot griddle pan or on a barbecue for about 2-3 minutes on each side.
Make your quick salsa verde by putting all the ingredients in a food processor, and blending until nice and smooth. Serve the skewers on a bed of salad leaves, with the salsa drizzled all over the top.
This dish will go brilliantly with is going to match up really nicely with the round but fresh Byrne Sunbury Chardonnay 2016. This stunning wine is going to go well with dishes that feature rich cheeses. Delicious!
There you have it -- a quick and easy recipe for Halloumi Skewers with Salsa Verde!
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