Friday, August 27, 2010
Begin by shelling and deveining the large prawns. Carefully slice a small red onion into large pieces. Rinse a basket of large cherry tomatoes. Cut one package of the wonderful-tasting but expensive halloumi cheese into cubes.
Assemble skewers, alternating the various ingredients. Heat up your grill, and cook the kabobs until the prawns are pink throughout. The cheese might just start to melt, but it holds to remarkably high temperatures. Meanwhile, dress arugula in lemon juice and olive oil.
Divide the salad between the plates. When the kabobs are cooked, transfer them carefully (so that the softened cheese does not come off) on top of the salad. Serve with red wine or retsina.