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Image for Recipe - Jersey Royal and Halloumi Rosemary Skewers

Jersey Royal and Halloumi Rosemary Skewers

Image for Recipe - Jersey Royal and Halloumi Rosemary Skewers
  • Time preparation 15 minutes
  • cook time 10-15 minutes
  • Serve Serves 6

  • 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

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.

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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