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Zucchini and Haloumi Skewers

Halloumi holds its shape beautifully on the grill, making it a natural partner for tender zucchini ribbons.

Finished with olive oil and lemon zest, this dish brings smoky char, bright flavour and plenty of summer appeal.

Halloumi’s high melting point makes it ideal for grilling, while zucchini’s mild flavour provides a perfect foil to the assertive saltiness of the cheese. Pre-salting the zucchini ribbons serves two purposes: it removes excess moisture that would otherwise steam them on the grill, and it makes them pliable enough to thread without snapping or tearing. With gardens and farmers’ markets over flowing  with summer produce, this seasonal squash is a tasty edition to any meal.

Grilling enables you to achieve a nice char on the halloumi while maintaining the zucchini’s structural integrity. A light coating of olive oil promotes even browning, and the final addition of lemon zest provides necessary acidity to balance the richness of the cheese.

Zucchini and Haloumi Skewers
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Zucchini and Haloumi Skewers

Ingredients

  • 2 small zucchini, firm and fresh
  • 1 tsp flaky salt
  • 1 300 g pkg. Haloumi
  • 3 tbsp extra-virgin olive oil
  • freshly cracked black pepper
  • 1 lemon
  • 1-2 tbsp fresh parsley, chopped
  • bamboo skewers

Instructions

  • Using a wide vegetable peeler or mandolin, shave long, wide ribbons. Place them flat in a shallow dish or baking sheet and sprinkle lightly with flaky salt. Let sit 10-15 minutes. This draws out moisture and softens them, so they bend easily. Pat dry with a paper towel.
  • Cut haloumi into 1to1-½ inch cubes (about the width of the ribbons) and alternate with the threaded zucchini ribbons on the skewers. If using bamboo skewers, soak them for 15 minutes in water before using to prevent too much burning.
  • Aim for three ribbons and two pieces of haloumi on each. Pour olive oil into a bowl and, using a pastry brush, lightly brush both sides of the skewers. Sprinkle with pepper and salt.
  • Heat a grill pan or barbecue to medium-high. Grill skewers for 2–3 minutes per side until the haloumi is golden and has distinct char marks.
  • Transfer to a platter. Zest some lemon over the top, then slice lemon in half and squeeze the juice over as well. Scatter with parsley and serve warm.