Tomato and haloumi skewers

PREPARATION  30 minutes

COOKING  10

MAKES  22

500 g (1 lb 2 oz) haloumi cheese

5 large handfuls basil

150 g (5½ oz) semi-dried (sun-blushed) tomatoes

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

Preheat a barbecue hotplate or chargrill pan. Cut the cheese into 1.5 cm (⁵/₈ inch) pieces. Thread a basil leaf onto a small skewer, followed by a piece of haloumi, a semi-dried tomato, another piece of haloumi and another basil leaf. Repeat to use the remaining ingredients.

Place the skewers on the barbecue hotplate and cook, turning occasionally until the cheese is golden brown, brushing with the combined vinegar and oil while cooking. Sprinkle with salt and serve hot or warm.