FIRE UP YOUR SUMMER MENU

Cooking food over hot coals or in a griddle pan is the secret to quick, flavourful summer meals.

- VICKIE DE BEER

GRILLED PRAWN AND HALLOUMI SKEWERS

SERVES 4 AS A STARTER

SKEWERS

• 8 bamboo (soaked) or metal skewers
• 16 prawns, cleaned
• 200g halloumi, cubed
• 12 lemons, quartered
• 30ml (2 tbsp) olive oil
• juice of 1 lemon
• 2 garlic cloves, peeled and chopped finely

TOMATO DRESSING

• 1 jalapeño, chopped finely
• 2–3 vine-ripened tomatoes, diced
• salt
• zest and juice of 1 lime
• 125ml (½ cup) olive oil
• a small handful of basil leaves, chopped, plus extra to garnish

1. THREAD THE SKEWERS: Thread the prawns, halloumi cubes and lemon quarters onto the skewers. Mix the olive oil, lemon juice and garlic in a small bowl, and brush over the prawns and halloumi. Place the skewers in the fridge to marinate for 20 minutes.

2. MAKE THE TOMATO DRESSING: Combine all the ingredients for the dressing in a bowl.

3. PREPARE THE BRAAI: Place the skewers on a braai grid over medium coals and grill for 6–7 minutes. Do not turn the skewers too soon; wait until the halloumi has formed a crust. Grill until the prawns have turned pink and the halloumi has browned.

4. Drizzle tomato dressing over and garnish with basil leaves.

GRILLED TOMATO FOCACCIA

SERVES 6

TOMATOES

• 200g cocktail tomatoes on the vine
• salt
• 45ml (3 tbsp) olive oil
• 3 big ripe tomatoes, sliced thickly

FOCACCIA

• 120g almond flour
• 15ml (1 tbsp) baking powder
• a pinch of salt
• 350g mozzarella, grated
• 30ml (2 tbsp) full-cream plain yoghurt
• 2 eggs
• 2 garlic cloves, peeled and chopped finely