Vegetable and halloumi kebabs

serves 4

• • 200g halloumi cheese
• • 2 red peppers
• • 2 courgettes
• • a small bunch of fresh mint
• • 1 fresh red chilli
• • 1 lemon
• • 2 tablespoons olive oil
• • sea salt and freshly ground black pepper
• • a handful of cherry tomatoes

Halloumi cheese is great vegetarian option for barbecuing because it's firm enough to hold its shape as it cooks. The saltiness of the halloumi balances out the sweetness from the peppers and cherry tomatoes.

To prepare your kebabs

• Put 8 wooden skewers in a tray of cold water to soak
• If barbecuing, light the barbecue now so the flames have died down and it’s ready when you come to cook (for further advice see the Setting up a barbecue, Barbecue cooking guide and Barbecue safety guide fact sheets)
• Cut the halloumi into 2cm cubes

• Deseed the peppers and chop into 2cm chunks
• Put the halloumi, peppers and tomatoes into a large bowl
• Use a speed peeler to peel the courgettes into in long ribbons, then add to the bowl

• Pick and finely chop the mint leaves, discard the stalks
• Deseed and finely chop the chilli
• Add both to the bowl then finely grate in the zest of the lemon

• Add the olive oil and season with salt and pepper
• Mix well to coat

To cook and serve your kebabs

• If using a griddle pan, put it on a high heat now to get screaming hot
• Skewer up the halloumi, cherry tomatoes and pepper pieces, alternating with folded ribbons of courgette
• Cook on the griddle pan or the hot side of the barbecue for 5 or 6 minutes on each side, until golden and cooked through

• If you like, you can brush any leftover marinade over the kebabs as they cook
• Serve with a fresh green salad and flatbreads