Featuring the savoury flavour of Anisata and the heat of chilli, this delish dish tis great to add to your BBQ regulars. Perfect for vegetarian family or friends and they won't feel left out as the meat eaters will scramble for these too!
This is more of a quick process than a full-blown recipe. So simple.
To serve 4- 6 (depending on if it's the main attraction or an extra choice)
2 x 200g (approx) packs of Haloumi Cheese from your local supermarket or 400g from your cheese vendor
1 punnet of baby Roma tomatoes
1 Avocado halved and sliced into thick pieces
Sliced zucchini or your preferred alternative ( feel free to add what you like)
Aromatic Anisata Cajun Rub to marinate the haloumi (this is a 3 x chilli rated product meaning hot and spicy)
we like dill leaves scattered across the cooked skewers.
bamboo or metal skewers for the grill or BBQ
Spray Olive Oil
Cut the Haloumi Cheese into rectangular pieces that are big enough to thread on the skewer without splitting (so not so small please)
Tread the rest of the vegetable ingredients on the skewer until each one has at least 3 lots of cheese and vegetables and has enough free skewer remaining, enabling themn to be handled.
Sprinkle our Aromatic Anisata Cajun Rub over the cheese pieces, lightly or moderately, as preferred, on each side and allow to rest for 30 minutes to an hour in the fridge before cooking on the BBQ.
Remove the skewers from the fridge and let them sit for 10 minutes to bring t0 room temperature.
Spray lightly on all sides with olive oil and BBQ! These will cook quickly.
copyright Juleigh Robins, author of Wild Food (1996) Wild Classics (2000) and Wild Food (2010)