Jersey Royal and Halloumi Rosemary Skewers

Jersey Royals

Perfect for barbecue season, this tasty recipe for Jersey Royals will be popular with both veggies and meat-eaters alike!


    The mint oil

  • 25g fresh mint, leaves only
  • 150ml rapeseed 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
  • Make the mint oil by adding all of the ingredients in a good processor and blitzing for 1-2 minutes until smooth. Store in the fridge until ready to use.
  • Add the potatoes, halloumi, aubergine and tomatoes to the mint oil. Mix well to ensure 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 the remaining mint oil.
Try 3 Issues for only £6!