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Isle of Wight tomatoes - BBQ Recipe

BBQ tomato and halloumi skewers with pesto

The sweetness of cherry tomatoes goes nicely with this halloumi and is a great meat alternative for summer barbecues.

20 Minutes | Serves 4 | Vegetarian
Isle of Wight tomatoes
  • 250g Isle of Wight Mixed mini plum tomatoes
  • 250g halloumi cheese, cut into 16 chunks

For the pesto

  • 2 cups tightly packed Basil
  • ½ cup pine nuts
  • 2 cloves garlic
  • ½ cup extra virgin olive oil
  • Sea salt & freshly ground pepper to taste
  • 1 tablespoon fresh lemon Juice
  • 3 tablespoons nutritional yeast



  1. Firstly let’s make the pesto. Place the basil, pine nuts and garlic in a food processor. Pulse to combine until the mixture is coarsely ground. Turn the motor on and drizzle the olive oil in a thin stream.
  2. Add the sea salt, pepper, lemon and nutritional yeast and pulse a few more times to combine.
  3. Arrange your skewers by alternating the halloumi cheese and mixed plum tomatoes. Baste the kebabs in the pesto.
  4. Preheat the barbecue or grill pan and arrange the kebabs on the rack. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the tomatoes are just tender.
  5. Serve while still hot with warm pitta bread.

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