Recipe: Halloumi skewers with cherry tomatoes and onions
Popular Indian cookbook chef Ritu Dalmia now offers a selection of vegetable yummies. We have bringing you recipes from her latest cookbook, one-a-day. Today it's Halloumi skewers with cherry tomatoes and onions!
Since the past two days we've been sharing with you award-winning chef, restaurateur and bestselling author Ritu Dalmia's vegetarian recipes from her new book Diva Green: A Vegetarian Cookbook
Today, we bring you the recipe for:
Halloumi skewers with cherry tomatoes and onions
Even though some people are of the opinion that halloumi has no taste, I absolutely love this salty, dense cheese that features prominently in most Middle Eastern and North African menus. It has a very high melting point, which it makes it one of the few cheeses that grill really well.
250 g halloumi cheese, cubed
100 g cherry tomatoes, whole
100g baby onion, whole
(The tomatoes, onions and halloumi cubes should be roughly of the same size)
100 ml extra virgin olive oil
1 clove of garlic, minced
A handful of mint leaves, torn
Salt and chilly flakes to season
Lime wedges to serve
- Pre-heat the grill to 200 degrees Celsius. Soak long, wooden Satay sticks in water for a couple of hours.
- Combine all the ingredients for the marinade and keep aside.
- Thread a piece of the halloumi, a tomato and an onion onto each skewer, or you could do individual skewers for the vegetables and the cheese.
- Brush them with the marinade. Place the skewers on a hot grill till the halloumi gets a nice brown colour, about 10 minutes, and then turn it around for the other side to cook.
- Serve with the remaining marinade and a wedge of lime.
Excerpted from Diva Green: A Vegetarian Cookbook by Ritu Dalmia with kind permission from Hachette, India, (Rs 699)
Image: Halloumi skewers with cherry tomatoes and onions
Photographs: Anshika Varma