Ingredients:

  • 1 block (225g / 8 oz) halloumi cheese, cut into 1-inch cubes
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 yellow bell pepper, seeded and cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 courgette (zucchini), cut into 1-inch thick rounds
  • 200g / 7 oz cherry tomatoes
  • 2 tablespoons olive oil, plus extra for grilling
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh mint
  • 1 clove garlic, minced
  • ½ teaspoon honey (or maple syrup for vegan)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Chop the bell peppers, onion, and courgette into bite-sized pieces. Cube the halloumi.
  2. Thread the halloumi, peppers, onion, courgette, and cherry tomatoes onto the skewers, alternating ingredients for visual appeal.
  3. In a small bowl, whisk together olive oil, lemon juice, parsley, mint, garlic, honey (or maple syrup), red pepper flakes (if using), salt, and pepper.
  4. Preheat grill to medium-high heat. Brush the skewers with olive oil. Grill for 5-6 minutes per side, or until the vegetables are tender-crisp and the halloumi is golden brown and slightly softened.
  5. Remove the skewers from the grill and drizzle generously with the lemon-herb dressing. Serve immediately.