Vegetable & halloumi skewers with rosemary & thyme butter basting
Why settle for plain butter when you can indulge in Parmalat’s tasty range of flavoured butter? Melt it, fry it or drizzle it on your everyday Winter dishes to take your cooking to the next level! Using Parmalat’s butter with rosemary and thyme, try this Vegetable & halloumi skewers with rosemary & thyme butter basting recipe.
SERVES 8
INGREDIENTS
2 large baby marrows
1 orange/yellow bell pepper
1 red onion, peeled
16 cherry tomatoes
200g halloumi cheese, cut into 12 cubes
8 bamboo skewers
75g Parmalat Butter with Rosemary & Thyme, melted
To serve
A bed of seasonal small salad leaves
Charred lemon wedges
Sea salt
Milled black pepper
METHOD
- Soak the bamboo skewers in warm water for 15 minutes, to prevent burning when cooking.
- Slice the baby marrows into long, thin strips, using a vegetable peeler or mandolin.
- Cut the bell pepper, red onion and halloumi into large cubes.
- Assemble the skewers with alternating pieces of baby marrow, pepper, red onion, cherry tomatoes and halloumi cheese.
- Brush the skewers with the melted Parmalat Butter with Rosemary & Thyme.
- Either grill on a braai or on a preheated griddle pan, over the stove, for 3-4 minutes per side, basting frequently with the melted butter.
- Serve on a bed of seasonal salad leaves, topped with some salt and pepper, and charred lemon wedges on the side.
Vegetable & halloumi skewers with rosemary & thyme butter basting
Why settle for plain butter when you can indulge in Parmalat’s tasty range of flavoured butter? Melt it, fry it or drizzle it on your everyday Winter dishes to take your cooking to the next level! Using Parmalat’s butter with rosemary and thyme, try this Vegetable & halloumi skewers with rosemary & thyme butter basting recipe.
Ingredients
- 2 large baby marrows
- 1 orange/yellow bell pepper
- 1 red onion, peeled
- 16 cherry tomatoes
- 200g halloumi cheese, cut into 12 cubes
- 8 bamboo skewers
- 75g Parmalat Butter with Rosemary & Thyme, melted
- To serve
- A bed of seasonal small salad leaves
- Charred lemon wedges
- Sea salt
- Milled black pepper
Instructions
Soak the bamboo skewers in warm water for 15 minutes, to prevent burning when cooking.
Slice the baby marrows into long, thin strips, using a vegetable peeler or mandolin.
Cut the bell pepper, red onion and halloumi into large cubes.
Assemble the skewers with alternating pieces of baby marrow, pepper, red onion, cherry tomatoes and halloumi cheese.
Brush the skewers with the melted Parmalat Butter with Rosemary & Thyme.
Either grill on a braai or on a preheated griddle pan, over the stove, for 3-4 minutes per side, basting frequently with the melted butter.
Serve on a bed of seasonal salad leaves, topped with some salt and pepper, and charred lemon wedges on the side.
Made this delicious Vegetable & halloumi skewers with rosemary & thyme butter basting recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!
ALSO SEE: Penne with roasted tomato & smoked paprika sauce
Feature Image: Supplied/Parmalat
