The Tomato Stall’s wonderful tomotoes are like sweets, brightly coloured, with a juicy burst of sweetness – but healthy.  This is a great way of using that sweetness, with the halloumi balancing it out, and the skewers make it easy to grill on the BBQ.


  • 250g Isle of Wight Mixed mini plum tomatoes (you can add other veg, or even peaches)
  • 250g halloumi cheese, cut into 16 chunks

For the pesto (you can buy different versions)

  • 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


  1. 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.