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BABY MARROW & HALLOUMI SKEWERS

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HALLOUMI seems to be having a revival as the cheese is being used in many new ways. There are few things better than piping hot, fried halloumi with a squeeze of lemon. These skewers play with those favourite flavours.

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SERVES 4

250 g halloumi, cut into large blocks

2–3 large baby marrows, cut into bite-size pieces

FOR THE MARINADE

⅓ cup lemon juice

3 Tbsp extra virgin olive oil

1 clove garlic, finely mashed

1 Tbsp finely chopped fresh Italian parsley

1 Tbsp finely chopped fresh thyme

6 skewers, soaked in water if wooden or bamboo

  1.  Thread the halloumi and baby marrow alternately onto the skewers and place in a single layer in a large dish.

  2.  Combine all the marinade ingredients and brush the skewers liberally with three-quarters of the marinade, then cover and refrigerate for 30 minutes to marinate.

  3.  Place the skewers on the braai and cook over a medium-high heat until the cheese is golden.

  4.  Brush the skewers with the remaining marinade as soon as they come off the braai and serve immediately.