With Cherry Tomatoes, And Halloumi Wedges and a Basic Pesto Dressing

“This is a delicious dish – perfect for BBQs or prepared indoors on a griddle pan for a tasty appetizer. The radicchio blends so well with the freshness of the basil pesto, add in the halloumi and it’s totally yum!”
– Catherine

Ingredients (Serves 4)

For the basil pesto:

2oz/55g basil leaves

4 tbsp. pinenuts, lightly toasted

4 tbsp. parmesan, freshly grated

2 cloves garlic, roughly sliced

1/2 cup/125ml extra virgin olive oil

For the dish:

1 head of Royal Rose Radicchio, trimmed, cut into wedges and the core sliced out

16 cherry tomatoes

1 yellow pepper, roughly diced

8 to 10 black olives, stoned

5oz/150g halloumi cheese, sliced into wedges

Sprigs of rosemary

Extra virgin olive oil

Salt and freshly ground black pepper

4 wooden or metal skewers

Tip: If you are using wooden ones, soak them in cold water for a least 3 hours before using, this prevents them from burning!

Method

To make the basil pesto, place the basil leaves, pine nuts, parmesan and garlic into a food processor, pulse and while the motor is running, slowly add the extra virgin olive oil. Using a spatula, scrape down the sides of the bowl. Check the consistency, it should be thick and textured. Spoon into a jar and set aside.

Thread a wedge of Royal Rose Radicchio onto skewers followed by a cherry tomato, yellow pepper, an olive and then a piece of halloumi cheese. Repeat, continuing to fill the skewers.

Brush with olive oil and place the rosemary sprigs on the skewers.

Heat a chargrill pan over a medium heat and chargrill until golden and the halloumi cheese is slightly melted. Brush the skewers with a little more olive oil while cooking.

Transfer to a presentation platter and spoon over some of the basil pesto. Serve with a little ramekin of pesto for dipping.

Tip: You can keep the pesto in a sealed jar for about 3 weeks, just cover with a little extra virgin olive oil to prevent the basil from discolouring.