Wooden skewers (soaked in water for 15 minutes if using BBQ)
Preparation
Begin by blanching the pearl onions in boiling water for 2-3 minutes, then drain them. Cut the halloumi into large cubes, approximately 2 cm in size. Keep the cherry tomatoes whole.
Assemble each skewer by alternating 4 tomatoes, 2 pearl onions, and 5 cubes of halloumi. Aim for a colourful and balanced layout.
Lightly brush the skewers with olive oil. Grill them on a BBQ or hot grill pan for 2-3 minutes per side until the halloumi is golden and the tomatoes are slightly charred.
Generously season with freshly ground black pepper and drizzle with Monari Federzoni balsamic glaze just before serving.
Ingredients
Preparation
4 to 5 packs of SAVOURA | Cerizo cherry tomatoes (about 48 tomatoes)
3 blocks of herbed halloumi cheese, cut into large cubes
Wooden skewers (soaked in water for 15 minutes if using BBQ)
Begin by blanching the pearl onions in boiling water for 2-3 minutes, then drain them. Cut the halloumi into large cubes, approximately 2 cm in size. Keep the cherry tomatoes whole.
Assemble each skewer by alternating 4 tomatoes, 2 pearl onions, and 5 cubes of halloumi. Aim for a colourful and balanced layout.
Lightly brush the skewers with olive oil. Grill them on a BBQ or hot grill pan for 2-3 minutes per side until the halloumi is golden and the tomatoes are slightly charred.
Generously season with freshly ground black pepper and drizzle with Monari Federzoni balsamic glaze just before serving.
These vibrant skewers are a colourful addition that will impress Dad at the BBQ!
Featuring greenhouse-grown SAVOURA tomatoes, tender halloumi, and sweet pearl onions, all topped with the rich finish of Monari’s balsamic glaze, they make a perfect side dish next to a juicy steak or a delightful appetizer for any festive occasion.