Vegetable Skewers with Green Dipping Sauce

The accompanying green dipping sauce is a real game changer for these delicious vegetable skewers. Eat them as they are or even alongside a grain salad or spring soup.


Serves 4

Preparation Time

Cook time

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Cook's NoteVisit your local farmer's market and try out new seasonal produce that is grown locally and extremely fresh.
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  • 200g halloumi, cubed
  • 150g oyster mushrooms
  • 200g exotic tomatoes
  • 4 baby brinjals, halved
  • 80g radishes
  • 3 quartered baby beetroots
  • 80g sugar snap peas
  • 3 – 4 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 4 – 6 kale leaves, stems remove

Green dipping sauce:

  • 180g kale leaves, stems removed
  • Sea salt
  • Juice and zest of half a lemon
  • 1 green chilli, chopped
  • 125g basil pesto
  • 4 tbsp olive oil
  • 1 clove garlic, crushed
  • Thick Greek-style yoghurt
  • Black sesame seeds


Thread the cubes of halloumi and variety of vegetables onto soaked wooden skewers. Brush lightly with olive oil, season and grill on a Le Creuset 26cm Signature Square Skillet Grill for 2 – 3 minutes on each side until slightly charred and cooked to your liking.

For the green dipping sauce, blend together all the ingredients in a food-processor. This will keep in a jar in the fridge for up to a week.

Fold a few tablespoons of the green dipping sauce into yoghurt. Serve the skewers with crispy kale for garnish and crunch. Sprinkle the sesame seeds over the green dipping sauce and vegetables.