Recipes

Ingredients

• ¼ cup olive oil
• 225g South Cape Spiced Gouda, cut into 16 cubes 
• ½ Ciabatta bread loaf (with sun-dried tomatoes or olives), cut into cubes 
• 1 punnet cherry tomatoes 
• 1 red capsicum, char-grilled and cut into cubes
• 1 green capsicum, char-grilled and cut into cubes
• 1 tablespoon olive oil 
• 2 tablespoons lemon juice 
• sea salt and freshly ground black pepper, to taste 
• watercress or rocket, for serving

Method

Heat the olive oil in a frypan and fry the bread cubes until golden on both sides. Drain on absorbent paper and cool. Thread the cubes of South Cape Spiced Gouda, tomatoes, capsicum onto 8 wooden skewers. Dress watercress with olive oil and lemon juice and season to taste.

Serve the kebabs on the dressed salad with the bread croutons.

Handy note

South Cape Spiced Gouda can be substituted for plain Gouda, or use half and half.