Haloumi cheese with cherry tomatoes and Peppadews

By Aletta Lintvelt | Published 28 November 2011

You have to use Haloumi cheese...or else...

You can’t make this dish with any other cheese but haloumi. It has a high melting point, which makes it suitable for frying or grilling.

You need (for 8 kebabs)
• a block of haloumi cheese, cubed
• a handful of cherry tomatoes
• a jar of Peppadews
• a handful of fresh basil
• 8 wooden skewers
• a dash of olive oil
• the juice of half a lemon
• 1 teaspoon ground paprika

Here’s how
1 Thread the cheese cubes, cherry tomatoes, Peppadews and basil leaves onto the skewers.
2 Mix the olive oil, lemon juice and paprika in a bowl, and brush the mixture over the kebabs.
3 Braai the kebabs over medium-hot coals until the cheese is soft and the tomatoes start to burst. Keep brushing them with the oil mixture and turn them often.

TIP These kebabs are best eaten from the grid, as the cheese tends to get rubbery when it cools.

More summer treats:

Honey-mustard chipolatas

Chicken and ham kebabs with pesto

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