Basil haloumi and roasted vegetable skewers
(from Elyce123’s recipe box)
Cook the skewers on a foil-lined baking tray under a hot grill or, in batches, in a griddle pan for 10 minutes, until charred
Source: delicious. July 2006
Cook time: 30 minutesServes 4 people
Categories: July
Ingredients
- 50g fresh basil, plus extra to serve
- 8 tbsp olive oil
- 250g haloumi, drained and cubed
- 1 large red pepper, deseeded and roughly cubed
- 6 mushrooms, halved
- 1 courgette, roughly cubed
- 2 tbsp pine nuts
- 400g spaghetti
Directions
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Preheat the barbecue. Soak 8 wooden skewers in water for at least 30 minutes.
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Meanwhile, put the basil, oil and seasoning in a small food processor or blender and whizz until smooth. Put 2 tablespoons of the mixture into a large bowl. Add the haloumi and vegetables and gently toss together.
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Meanwhile, heat a frying pan over a medium heat. Add the pine nuts and dry-fry for 3-4 minutes, stirring occasionally, until toasted. Set aside. Put a large pan of lightly salted water on to boil, ready for the pasta.
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Thread the haloumi and vegetables alternately onto the skewers. Cook on the hot barbecue for 10 minutes, turning halfway, until the vegetables are just tender.
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Meanwhile, cook the spaghetti according to the packet instructions. Drain well, tip back into the pan and toss with another 2 tablespoons of the basil mixture and pine nuts. Divide between bowls, scatter with a few basil leaves and serve with the skewers alongside.