Jersey Royal and Halloumi Rosemary Skewers
15 minutes prep, 10-15 minutes cook
Serves 6
Ingredients
The mint oil
25g fresh mint, leaves only
150ml rapeseed oil
Sea salt
Coarsely ground black pepper
The skewers
4 x straight woody stems of rosemary, around 25cm long
500g Jersey Royal new potatoes, scrubbed (not peeled), and cut in half
360g halloumi cheese, cut into 3cm cubes
1 medium aubergine, cut into 3cm cubes
200g cherry tomatoes
Sea salt
Coarsely ground black pepper
Method
Make the mint oil by adding all of the ingredients in a good processor and blitzing for 1-2 minutes until smooth. Store in the fridge until ready to use.
Add the potatoes, halloumi, aubergine and tomatoes to the mint oil. Mix well to ensure everything is evenly coated.
Strip the base rosemary leaves from each stem, leaving the top 4cm of each with leaves.
Thread alternate potato, halloumi, aubergine and tomatoes along each stem and continue until everything is used up.
Preheat the barbecue or grill. Cover the leave tops of the rosemary skewers with a sheet of tin foil to prevent them burning.
Grill or barbecue the skewers over a medium heat for about 10-15 minutes, turning regularly until the potatoes are cooked through and the vegetables are golden. Baste occasionally with the mint oil.
Serve with a drizzle of the remaining mint oil.
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