GRILLED HALLOUMI AND CHERRY TOMATOES WITH MINT PESTO

Grilled Halloumi and Cherry Tomatoes with Mint Pesto image

Provided by Joanne Weir

Yield Makes 4 servings

Number Of Ingredients 11

1 1/4 cups (loosely packed) fresh mint leaves
3/4 cup (loosely packed) fresh basil leaves
1/4 cup finely grated Parmesan cheese
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 garlic clove, sliced
2 tablespoons pine nuts, toasted
8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes
12 ounces Halloumi cheese, cut crosswise into 2-inch-thick slices
12 fresh basil leaves, thinly sliced
Special equipment:
3 to 4 long metal skewers

Steps:

Combine mint, 3/4 cup basil, Parmesan, 1/4 cup oil, garlic, and pine nuts in processor. Blend until smooth. Season pesto with salt and pepper. Transfer to small bowl.
Prepare barbecue (medium-high heat). Thread tomatoes onto skewers. Brush with 2 tablespoons oil; sprinkle with salt. Grill skewers until tomato skins crack, 2 to 3 minutes per side. Grill Halloumi until golden, 2 minutes per side. Transfer cheese to platter.
Remove tomatoes from skewers and scatter over cheese. Top with dollops of pesto. Sprinkle with sliced basil and serve.