Pasture to Plate


Vegetable and Halloumi Skewers

A fantastic addition to that summer BBQ you’ve been meaning to host.

Serves 4


  • 1 medium eggplant, cut into 2cm cubes
  • 2 zucchini, cut into 2cm rounds
  • 200g Oliana halloumi cut into 2cm cubes
  • 250g cherry tomatoes
  • ¼ cup Oliana olive oil
  • juice of 1 lemon
  • 2 tablespoons chopped oregano
  • 1¼ cups (250g) jasmine rice
  • lemon wedges, to serve


Thread eggplant, zucchini, halloumi and cherry tomatoes onto skewers. Place in a shallow dish in a single layer. Whisk together oil, lemon juice and oregano. Season to taste. Pour over skewers, turning to coat.

Cook rice in a large saucepan of boiling, salted water. Boil for 12-14 minutes, until tender. Drain.

Meanwhile, heat a chargrill or frying pan on medium. Cook skewers for 4-5 minutes each side, basting with marinade occasionally, until tender. Serve with rice and lemon wedges