Try this heavenly sweet, salty and earthy flavour combination
Treat your tastebuds to a summer tease with these sweet and savoury skewers from Jubilee Strawberries. With a drizzle of fresh mint dressing, this recipe is perfect for those hot, sultry days when you crave refreshment. Boss the barbecue season by sharing with friends!
Makes about 12 medium skewers
400g punnet of Jubilee Selections by Driscoll’s strawberries, hulled
2 courgettes, trimmed and peeled using a T-peeler
250g pack halloumi, cut into bite-sized cubes
A generous drizzle of olive oil
For the dressing
3 tbsp extra virgin olive oil
1 tbsp raspberry vinegar
A small handful of fresh mint leaves, chopped (leave some for garnish)
You will need some medium-length wooden skewers, soaked in water for 30 minutes, or use metal ones if you prefer.
First make the dressing – mix all of the ingredients together, season well, taste and adjust as needed. Put to one side.
Now thread a strawberry, courgette and halloumi onto a skewer, then repeat, continuing to thread the skewers until all ingredients are used. Sit them in a shallow dish and drizzle over the olive oil, turning the skewers so they all get coated, and season well.
Heat a griddle pan until hot, then add a few skewers at a time, remaining careful not to overcrowd the pan. Cook for about a minute or until the halloumi starts to turn golden, then turn and cook the other side.
When they are all cooked, arrange on a platter and drizzle over the mint dressing.
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