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Ingredients
- 12 plum or Roma tomatoes (or 24 cherry tomatoes)
- 8 ounces halloumi cheese, cubed (see note)
- 4 long sprigs of rosemary
- 2-4 tablespoons warmed honey
- 1 teaspoon sea salt
Method
- Heat your grill to high.
- Strip most of the leaves off of the rosemary leaving a few leaves at the top and bottom. thread the tomatoes onto the sprigs, alternating with the cubes of halloumi. Cook over direct flame until the skin of the tomato is charred on one side (about 2 minutes), then flip and char the other side.
- Drizzle skewers with warmed honey and sprinkle with sea salt. Serve immediately.
