• Here’s a helpful hint when it comes to these haloumi and rosemary veggie skewers: make extra! These skewers will be gone before you know it. 

    Haloumi and rosemary veggie skewers


    • 60ml (¼ cup) olive oil
    • 1 garlic clove, crushed
    • 5ml (1 tsp) dried chilli flakes
    • 5ml (1 tsp) dried oregano
    • juice of ½ a lemon
    • salt and freshly ground black pepper, to taste
    • 12 bamboo skewers, soaked in water
    • 400g haloumi, cubed
    • 3 red peppers, seeded and cubed
    • 3 yellow peppers, seeded and cubed
    • fresh basil leaves, to serve



    For the marinade, combine all of the ingredients in a large bowl and mix well. Set aside.


    For the skewers, place a cube of haloumi followed by a cube of each pepper onto the soaked skewer and repeat.


    Place the skewers in a large dish and spoon the marinade over. Wrap with plastic wrap and refrigerate for 20 minutes.


    Heat a griddle pan over high heat and grill the skewers until the peppers have softened and charred, about 4 minutes on each side. Brush with the marinade while grilling.


    Serve with lots of fresh basil leaves.


    Cook's tip: These work well on the braai and can easily be turned into a carnivorous meal with the addition of fish, chicken or beef cubes.