Cook time: 30-40min
With these almost anything goes, they are a brilliant way to use up some leftover pieces of bread, cheese and that last bit of pesto lurking in the bottom of the container!
1 sweet potato
1 red onion
1 courgette, sliced
1 red or yellow pepper, halved, deseeded and roughly chopped
1 part baked baguette
1 small tub or jar of pesto
1 packet halloumi cheese
12 cherry tomatoes, halved
Peel and roughly chop the sweet potato and onion. Place on a baking tray with the courgettes and pepper. Bake at 200°C for 15min then set aside to cool.
Slice the baguette and spread each slice with the pesto. Cube the halloumi.
To assemble thread the bread slices, halloumi, roasted vegetables onto wooden or metal skewers with the cherry tomatoes. Drizzle with olive oil and cook on the barbecue or in the oven for 15-20min or until the bread is golden and crisp and the halloumi golden.