Halloumi Skewers with Black Truffle Glaze
4
10 minutes
Indulge in these vibrant Halloumi Skewers with Black Truffle Glaze—a deliciously decadent, meat-free option perfect for summer grilling. Golden cubes of halloumi are skewered with colourful vegetables, then grilled until lightly charred and irresistibly tender, creating a satisfying contrast of crisp edges and soft, savoury centres.
Each skewer is generously basted in a luxurious glaze made from black truffle mustard, olive oil, honey, and a touch of vinegar, delivering a rich balance of earthy, sweet, and tangy flavours. The result is a beautifully aromatic dish where the saltiness of the halloumi pairs perfectly with the subtle sweetness and deep truffle notes.
Served hot with flatbreads and a fresh summer salad, these skewers are a standout vegetarian dish that feels both indulgent and effortlessly elegant—ideal for barbecues, sharing platters, or light al fresco dining.
Ingredients
500g halloumi (cut into 2.5cm cubes)
1 large courgette (halved long ways and cut into 2.5cm cubes)
1 large bell pepper (prepared into 2.5cm squares)
1 red onion (cut into 2.5cm pieces)
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3 tbsp of olive oil
1 1/2 tbsp honey
1 tbsp white wine vinegar
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8 kebab sticks
Directions
If using wooden kebab sticks, soak for a minimum of 30 minutes prior to assembling. Wash the vegetables and cut into cubes.
For the glaze, mix the Black Truffle Mustard, olive oil, honey and vinegar. Set half aside for serving.
Skewer halloumi with prepared vegetables and baste the kebabs lightly with the glaze.
Cook on a hot griddle, glazed side down. After 10-15 minutes turn the skewer and baste with the remaining glaze. Serve immediately drizzled with reserved glaze, flat breads and a summer salad.
