1 x 250g brick Halloumi cheese
12 Mucci Farms Sun Bliss Sweet Grape Tomatoes
12 Mucci Farms Sun Drops Sweet Grape Tomatoes
6 (10-inch) skewers
Olive oil spray
Salsa Verde:
½ cup finely chopped parsley
⅓ cup olive oil
3 tbsp white wine vinegar
1 tbsp water
3 anchovies, minced
2 cloves garlic, minced
1 tsp chili flakes
Cut halloumi cheese into 18 equal cubes.
Thread 4 of each red and orange grape tomatoes and 3 cheese cubes alternately onto skewers, beginning with tomatoes. Spray or brush lightly with oil.
Grill kebabs over high heat on a preheated grill for 2 minutes on each side or until cheese has softened.
Combine parsley, oil, vinegar, water, anchovies, garlic and chili flakes in a small bowl.
Serve kebabs drizzled with salsa verde.
