Ingredients
2 x 225g blocks haloumi
20 x 15cm bamboo skewers
2 tablespoons olive oil
2 teaspoons finely chopped fresh oregano
1 clove garlic, crushed
Pistachio dukkah, to serve
OREGANO DRESSING
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon finely grated lemon rind
2 teaspoons finely chopped fresh oregano
Method
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Cut haloumi crossways into 1.5cm thick slices. Cut each slice in half lengthways, then into 2cm pieces. Thread evenly onto skewers. Pat dry with absorbent kitchen paper. Place in a shallow dish.
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Combine oil, oregano and garlic in a small bowl. Drizzle over haloumi. Turn skewers to coat evenly.
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To make dressing, combine all ingredients in a small jug. Season with salt and pepper.
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Heat an oiled, large, non-stick frying pan over a medium heat. Add skewers in two batches. Cook, turning occasionally, for about 3 minutes, or until golden brown all over. Remove.
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Arrange on a serving plate. Spoon over dressing. Sprinkle with dukkah. Serve immediately.
TIP! Cook haloumi just before serving as it becomes firm on cooling. Marinated haloumi skewers can be made up to one day ahead. Keep, covered, in the fridge until ready to cook.
