Читать книгу The Halloumi Cookbook - Heather Thomas - Страница 26

HALLOUMI AND PRAWN MINI BROCHETTES

Serve these little brochettes as a snack or party dish or even as an appetizer course. A glass of chilled white wine or ouzo makes a great accompaniment. You can use frozen raw prawns (shrimp) but make sure you defrost them thoroughly first.

SERVES 4

PREP 10 MINUTES

COOK 4-5 MINUTES

60ml (2fl oz/¼ cup) green olive oil

a handful of basil leaves

a good squeeze of lemon juice

24 unpeeled raw large prawns (jumbo shrimp)

275g (10oz) halloumi

12 woody rosemary stalks (optional)

a pinch of dried crushed chilli flakes

sea salt and freshly ground black pepper

warm pitta bread triangles, to serve

Put the olive oil, basil and lemon juice in a small blender or food chopper and blitz until well blended and beautifully green. Season with a little salt and pepper.

Peel the prawns, removing most of the shell but leaving the tails on. Cut the halloumi into cubes.

Thread the prawns and halloumi onto 12 thin bamboo skewers that have been soaked in water to prevent them burning. Alternatively, strip most of the leaves from each rosemary stalk, just leaving the green leafy tip, and use as skewers instead.

Brush the prawns and cheese lightly with a little of the basil oil.

Set a griddle pan over a medium heat and when it’s hot add the prawn and halloumi skewers. Cook, turning occasionally, for 4–5 minutes until the prawns have turned pink and are cooked right through and the halloumi is golden brown.