Dukka-Crusted Prawn and Haloumi Skewers with Roast Tomato, Crisp Mountain Bread Salad and Feta Dressing

Preheat the oven to 180°C.

Slice the tomatoes in half and place on a lined baking tray. Drizzle with olive oil, season and sprinkle with cumin. Roast for 1 hour. Cool.

Salad: Roll up the mountain bread and cut in thin strips. Heat the oil and butter in a sauté pan and cook the bread in batches until golden and crisp. Drain on kitchen towels. Soak the onion in cold water then drain and squeeze dry in a tea towel.

Dressing: Place everything except the olive oil in a food processor and blend until smooth. With the motor running, drizzle in the olive oil. Taste for seasoning and place in a serving bowl.

Skewers: Thread 2 prawns and 2 pieces of haloumi onto each skewer. Brush with olive oil and coat each side in dukka, shaking off the excess. Grill on a preheated barbecue or in a sauté pan until golden.

To serve: Place the tomatoes on a serving platter. Toss all the salad ingredients with a little olive oil and pile next to the tomatoes. Top with the prawn skewers and serve with the feta dressing.