California Prune, Aubergine and Halloumi skewers
Barbecues are one of the few places it’s normal to have four different types of meat on your plate with not much else. However, in the context of climate change, I am trying bit by bit to revolutionise the barbecues that I go to and encourage people to try something other than meat. This is a perfect recipe for my mission as it gives bite-size, salty-sweet mouthfuls that will satisfy vegetarians and carnivores alike.
Watch how to cook this dish here : California Prune, Aubergine and Halloumi skewers – By Jo Travers BSC RD MBDA – YouTube
Makes: 8-10Prep Time: 5-10 minutesCook Time: 4-5 minutes
- 1 small aubergine
- 200g halloumi, diced into 1-2cm cubes
- 20 California Prunes
- Olive oil for brushing
1. Slice the aubergine in half lengthwise and then slice each half lengthwise so you have long, strips of aubergine. The aubergine needs to be sliced thinly enough so they are flexible and easy to wrap around the California Prunes, and so they cook quickly.
2. Next, take a California Prune and find the hole where the stone used to be. Put your finger in it and make the hole go all the way through.
3. Stuff the California Prune with a cube of halloumi so that you should have halloumi showing at either end.
4. Then wrap a strip of aubergine around the California Prune so the halloumi is still exposed, and thread it onto a skewer to secure the aubergine in place.
5. Repeat until you have used all the California Prunes.
6. Brush with oil and cook, aubergine sides first on the barbecue/grill for 1-2mins on each side.
7. Then turn them, so the halloumi cooks for 30-60 seconds on each side.
|113 per serving