COURGETTE AND HALLOUMI SKEWERS

I love cooking halloumi on the barbecue. It caramelises beautifully on the outside but doesn’t melt – perfect for kebabs! The salty flavour and firm texture work so well with grilled courgettes, which are a barbecue staple for me. A chilli and mint dressing gives the skewers a fresh lift.

INGREDIENTS

SERVES: 8

3 x 225g packs halloumi

3 medium courgettes (500g in total)

2 tbsp extra virgin olive oil

Salt and freshly ground black pepper

For the chilli mint dressing:

3 tbsp extra virgin olive oil

1 tbsp sherry vinegar

1 tbsp red wine vinegar

1 long red chilli, deseeded and finely diced

2 tbsp finely chopped mint leaves

1 tsp dried mint

METHOD

1: You will need 16 short wooden skewers, 12cm long. Pre-soak them in water for 30 minutes to avoid scorching on the barbecue.

2: Cut the halloumi into 1cm batons. Do the same thing with the courgettes. Skewer a piece of halloumi onto each pair of skewers, placed parallel to each other 3–4cm apart, then thread a courgette baton on. Repeat until you have at least 3 pieces of halloumi and 3 courgette batons on each pair of skewers.

3: For the chilli mint dressing, put all the ingredients into a bowl, mix well to combine and season with salt and pepper to taste; set aside.

4: Brush both sides of each skewer with the olive oil and sprinkle with salt and pepper. Place on a medium heat on the barbecue and cook for around 3–4 minutes on each side. Once the halloumi is a lovely golden-brown colour, they are ready to remove from the heat.

5: Pile the courgette and halloumi skewers onto a warmed serving plate and spoon over the dressing. These are best served with a green salad on the side.

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