Home Recipes California Prune, Aubergine and Halloumi skewers

California Prune, Aubergine and Halloumi skewers

Barbecues are one of the few places it’s normal to have four different types of meat on your plate with not much else. However, in the context of climate change, I am trying bit by bit to revolutionise the barbecues that I go to and encourage people to try something other than meat. This is a perfect recipe for my mission as it gives bite-size, salty-sweet mouthfuls that will satisfy vegetarians and carnivores alike.

Watch how to cook this dish here : California Prune, Aubergine and Halloumi skewers – By Jo Travers BSC RD MBDA – YouTube

Featuring California Prunes.

Ingredients

1	small aubergine
200g	halloumi, diced into 1-2cm cubes
20	California Prunes
	Olive oil for brushing

Step 1
Slice the aubergine in half lengthwise and then slice each half lengthwise so you have long, strips of aubergine. The aubergine needs to be sliced thinly enough so they are flexible and easy to wrap around the California Prunes, and so they cook quickly.
Step 2
Next, take a California Prune and find the hole where the stone used to be. Put your finger in it and make the hole go all the way through.
Step 3
Stuff the California Prune with a cube of halloumi so that you should have halloumi showing at either end.
Step 4
Then wrap a strip of aubergine around the California Prune so the halloumi is still exposed, and thread it onto a skewer to secure the aubergine in place.
Step 5
Repeat until you have used all the California Prunes.
Step 6
Brush with oil and cook, aubergine sides first on the barbecue/grill for 1-2mins on each side.
Step 7
Then turn them, so the halloumi cooks for 30-60 seconds on each side.

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Dinner, Main Courses, Meat

California Prune, Aubergine and Halloumi skewers

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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