Mix olive oil and rosemary in a non-metallic
bowl. Grate the zest and squeeze the juice from
½ lemon, then add to the mixture. Season to
taste. Stir in halloumi to coat in the marinade.
Cover, then leave for 15 mins.
Cut the other ½ lemon into 4 wedges, then cut
each wedge in half. Remove the halloumi from
the marinade and thread onto metal skewers with
red onion, lemon wedges and courgettes.
Barbecue for 5-10 mins, turning occasionally and
brushing on any leftover marinade. Serve with
houmous and couscous.