Serves 6

Preparation Time: 15 minutes

Cooking Time:  10-15 minutes

Ingredients

The mint oil

  • 25g fresh mint, leaves only
  • 150ml extra virgin olive oil
  • Sea salt
  • Coarsely ground black pepper

The skewers

  • 4 x straight woody stems of rosemary around 25cm long
  • 500g Jersey Royal new potatoes, scrubbed (not peeled) and cut in half
  • 360g halloumi cheese, cut into 3cm cubes
  • 1 medium aubergine, cut into 3cm cubes
  • 200g cherry tomatoes
  • Sea salt
  • Coarsely ground black pepper

Method

The mint oil

  • Add all the ingredients to the food processor and process for 1-2 minutes until smooth.

The skewers

  • Add the potatoes, halloumi, aubergine and tomatoes to the mint oil. Mix well to ensure that everything is evenly coated.
  • Strip the base rosemary leaves from each stem, leaving the top 4cm of each with leaves.
  • Thread alternate potato, halloumi, aubergine and tomatoes along each stem and continue until everything is used up.
  • Preheat the barbecue or grill.
  • Cover the leave tops of the rosemary skewers with a sheet of tin foil to prevent them burning.
  • Grill or barbecue the skewers over a medium heat for about 10-15 minutes, turning regularly until the potatoes are cooked through and the vegetables are golden. Baste occasionally with the mint oil.
  • Serve with a drizzle of remaining mint oil.

Cook’s Tip
For well and truly minted skewers, prepare the mint oil a few hours before and leave the ingredients to marinate beforehand.

Jimmy Doherty’s recipes – his favourite farmhouse style Jersey Royal dishes