- 2 packs of halloumi
- 3-4 medium sized courgettes/zucchini or a marrow, peeled and de-seeded
- 2 tbsp fresh lemon juice
- 4 tbsp olive oil
- 2 tbsp fresh, chopped mint
- 2 tbsp fresh, chopped parsley
Make the marinade by whizzing the ingredients up in a food processor, or chopping the herbs finely and mixing together with the other ingredients.
Cube the halloumi.
Cut the courgettes/marrow into similar sized pieces.
Marinade for about two hours (in the fridge).
Thread the cheese and courgettes alternately onto skewers.
BBQ or grill until cooked, turning once or twice.
Serve with tabbouleh or couscous.
Vegan option: For a vegan version, swap the halloumi for firm, pressed tofu.