- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 sprig rosemary, chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 large lemon, halved lengthways
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 250g pack halloumi cheese, cut into large chunks
- 1 small red onion, cut into 8 wedges
- 1 courgette, cut into 8 chunks
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
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.
Cook on a griddle for 3-4 mins until charred.