Grilled halloumi, tomato and eggplant skewers

A vegetarian BBQ delight featuring cubed halloumi cheese, eggplant and whole cherry tomatoes grilled on skewers paired with our easy-to-serve Spanakopita.

Ingredients

• 1 tray (12 pieces) Spanakopita Cuisine Adventures
• 1 clove (5g) garlic, crushed
• 1/2 bunch (40g) parsley, chopped
• 2 Tbsp (30g) capers, rinsed and roughly chopped
• 1/2 unit (25ml) lemon, juiced
• 2 Tbsp (30ml) olive oil
• 8 ea cherry tomato
• 100g halloumi, cubed
• 200g eggplant, cut into 2cm cubes
• Salt & pepper to taste

Preparation Instructions

** If you use wooden skewers soak them in cold water before starting the recipe.

1. Whisk the garlic with the parsley, capers, lemon juice and olive oil then season to taste.
2. Reserve 2 tbsp of the marinade, then toss the remaining marinade with the tomatoes, eggplant and halloumi. Set aside for at least 20 minutes.
3. Thread cubed halloumi, eggplant and whole cherry tomatoes onto skewers.
4. On a  hot chargrill or BBQ, sear the skewers for 2-3 minutes on each side, until the tomatoes just start to burst and the halloumi is golden.
5. Place the skewers on a serving plate and pour over the remaining marinade,
6. Serve with Cuisine Adventures appetizer of your choice.