Glazed halloumi skewers

Halloumi, a cheese from Cyprus traditionally made from goat's and sheep's milk, is an excellent alternative to meat as it retains its texture when cooked and remains deliciously firm.

As it is rather salty, it's a good idea to balance it out with mild, sweet flavours such as mint and honey.

These kebabs include a couple of vegetables and plenty of herbs and make an ideal side dish to grilled lamb, barbecued sausages, or flame-grilled peppers. You could also try serving it with a couscous salad.

Ingredients

• 400g halloumi cheese, cut into cubes
• 1 tbsp fresh mint, chopped finely
• 1 tsp dried thyme
• 1 tsp dried parsley
• 2 cloves garlic, crushed
• A pinch each of salt and pepper
• 3 tbsp olive oil
• 1 tbsp honey
• 1 red onion, peeled and cut into chunks then broken up a little
• 1 large courgette, cut into disks
• A handful of bay leaves
• 200g chestnut mushrooms, washed and trimmed

Method

1. Mix the mint, thyme, parsley, garlic and salt and pepper in a bowl and add the honey and oil. Stir well to blend the honey and oil as best you can.
2. Using your hands, put the cubes of halloumi in the bowl and coat them with the glaze.
3. Thread bay leaves, courgette slices, mushrooms, onion and halloumi onto skewers (if you're using wooden skewers, soak them in cold water for an hour to prevent them burning).
4. Place on a hot barbecue grill and cook, turning regularly, for 10-15 minutes until the vegetables are soft and the halloumi is starting to brown and bubble.
5. Remove from skewers, mix in a serving bowl, and serve.