Name: Vegetable and haloumi skewers
Cook time: 15 min
Total time: 15 min
Ingredients: 180 gram (5½ ounces) haloumi cheese; 1 red capsicum (bell pepper) (150g); 1 zucchini (150g); 1/2 cup (150g) mayonnaise; 1 tablespoon lemon juice; 2 teaspoon harissa

Vegetable and haloumi skewers

Haloumi cheese is a semi-soft cheese from Cyprus that is simply perfect for grilling. The kids will love these vegetable and haloumi skewers, and the grownups can enjoy them with the zingy harissa and lemon mayo.

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Makes 16 Item

Cook

15M

Ingredients

180 gram (5½ ounces) haloumi cheese

1 red capsicum (bell pepper) (150g)

1 zucchini (150g)

1/2 cup (150g) mayonnaise

1 tablespoon lemon juice

2 teaspoon harissa

Method

1.Cut cheese, capsicum and zucchini each into 16 bite-sized pieces.

2.Thread cheese, capsicum and zucchini onto 16 small bamboo skewers or strong toothpicks. Cook skewers on heated oiled grill plate (or grill or barbecue) until tender.

3.Meanwhile, combine remaining ingredients in small bowl; season to taste.

4.Serve skewers immediately with lemon and harissa mayonnaise.

Soak bamboo skewers in cold water for at least an hour before using to prevent them from scorching during cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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