TO DRINK: You can’t go wrong with a light fresh Pinot Grigio when it comes to seafood
Prawn and haloumi kebabs with gremolata crumbs
- GREMOLATA CRUMBS
- 2 slices stale artisan bread – such as ciabatta or sourdough loaf
- 30ml (2 tbsp) fresh flat leaf parsley, washed and dried
- 4 garlic cloves
- zest of 1 lemon
- salt and freshly ground black pepper, to taste
- 16 queen prawns, deveined and butterflied
- 200g haloumi
- 1 lemon, cut into wedges
For the gremolata, whiz the bread in a food processor and set aside.
Whiz the parsley, garlic, lemon zest and season. Mix together and set aside.
Thread wooden skewers with the prawns and haloumi and grill or braai until the prawns turn pink and are cooked through, about 5 – 8 minutes.
Serve with the lemon wedges and sprinkle with the gremolata crumbs.