Try this heavenly sweet, salty and earthy flavour combination
Treat your tastebuds to a summer tease with these sweet and savoury skewers from Driscoll Jubilee Strawberries
Makes about 12 medium skewers
You’ll need:
400g punnet of Jubilee Selections by Driscoll’s strawberries, hulled
2 courgettes, trimmed and peeled using a T-peeler
250g pack halloumi, cut into bite-sized cubes
A generous drizzle of olive oil
For the dressing
3 tbsp extra virgin olive oil
1 tbsp raspberry vinegar
A small handful of fresh mint leaves, chopped (leave some for garnish)
Method:
You will need some medium-length wooden skewers, soaked in water for 30 minutes, or use metal ones if you prefer.
First make the dressing – mix all of the ingredients together, season well, taste and adjust as needed. Put to one side.
Now thread a strawberry, courgette and halloumi onto a skewer, then repeat, continuing to thread the skewers until all ingredients are used. Sit them in a shallow dish and drizzle over the olive oil, turning the skewers so they all get coated, and season well.
Heat a griddle pan until hot, then add a few skewers at a time, remaining careful not to overcrowd the pan. Cook for about a minute or until the halloumi starts to turn golden, then turn and cook the other side.
When they are all cooked, arrange on a platter and drizzle over the mint dressing.
