Halloumi is marinated in lemon juice and rosemary, then threaded onto skewers with chunks of lemon, courgette and red onion in this delicious recipe. The lemon turns charred and sweet - a really tasty surprise.
- 1 lemon
- 1 courgette
- 1 red onion
- 250g halloumi
- 2 tbsp. olive oil
- Sprig of rosemary, leaves finely chopped
Halve the lemon. Squeeze one half into a glass bowl, then cut the other half into 4 wedges. Halve the wedges, so you have 8.
Slice the halloumi into cubes. Whisk olive oil with the lemon juice and rosemary, then add the halloumi, toss to coat, cover and leave to sit at room temperature for 15 minutes. Cut the courgette into 8 and peel the onion. Cut into 8 wedges. Add the onion and courgette to the halloumi mix and toss to combine.
Thread lemon wedges, courgette, halloumi and red onion onto soaked wooden skewers. To cook, heat a griddle pan over a medium heat. Add the skewers and griddle for 5-6 minutes, turning often, until the veggies are tender and the cheese golden.