1

To make the dill pesto, add the dill, garlic, half of the salt, half of the pepper, lemon juice and pine nuts to a food processor. While blending, slowly pour in ¼ cup of the olive oil then the water. Blend until you reach your desired consistency. Add more water if needed. Set aside.

2

Add the radishes, shallots, the remaining olive oil, salt, pepper to a bowl and mix to combine.

3

To assemble the skewers, start with a piece of radish followed by a piece of halloumi, shallot and artichoke. Repeat with the remaining skewers.

4

Preheat the grill over medium heat. Brush some oil on the grill.

5

Place the skewers onto the heated grill and cook for three to four minutes per side or until they are slightly charred.

6

Add the grilled skewers to a serving platter and top with some of the dill pesto. Enjoy!

7

Notes: I used 16 skewers for this recipe. One serving is two skewers. The skewers are best enjoyed right away but can be refrigerated for up to three days. Refrigerate the dill pesto in an airtight container for up to five days.