Halloumi and Vegetable Skewers

Ingredients

• 400 g halloumi, in 3 cm cubes
• 1 courgette, in thick half-moons
• 1 red pepper, in squares
• 1 red onion, in petals
• 200 g cherry tomatoes
• 3 tbsp olive oil
• 2 tsp dried oregano
• zest and juice of 1 lemon
• 1 tbsp honey

Method

1. Dry the halloumi

   Pat the cubes completely dry. Halloumi comes packed in brine, and a wet surface steams grey on a grill instead of taking a mark.

2. Match the cooking times

   Cut the vegetables so everything cooks at the same rate — courgette and pepper in generous pieces, onion in petals two layers thick. Cut too small, they burn before the halloumi has coloured.

3. Dress everything

   Toss the halloumi and vegetables with the oil, oregano, lemon zest and pepper. Hold the lemon juice back; acid on the cheese now makes it weep and stick to the grill.

4. Thread with a gap

   Alternate the pieces onto soaked skewers, leaving a hair of space between them. Packed tight, the touching faces never see any heat.

5. Grill and glaze

   Cook on a hot grill, turning every couple of minutes, until striped and blistered. In the last minute brush with the honey mixed with the lemon juice — any earlier and the honey burns.

   10 min