Spring 2025

Halloumi Skewers with Courgette and Nectarines

For the marinade:

4 tbsp olive oil

1 tsp dried oregano

Zest of a lemon

Pinch of Maldon Chilli Sea Salt

2x 225g blocks of halloumi

2 courgettes

4 nectarines

To serve:

Handful of mint leaves

Runny honey

Lemon wedges

If using wooden skewers, soak in water for at least 30 minutes before you plan to BBQ/griddle.
Mix the marinade ingredients in a large bowl.
Cut each halloumi block into 8 large chunks. Thinly slice the courgettes lengthways to about 3mm thick, ideally with a mandolin (go carefully!) or with a sharp knife. Halve and de-stone the nectarines then cut each half into 4 chunks.
Toss the halloumi chunks, courgette strips and nectarine chunks in the marinade. Thread everything onto the skewers, alternating between chunks of halloumi, pieces of nectarine and courgette slices (thread these on in squiggly S shapes). Set aside on a tray or plate as you preheat the BBQ or griddle pan.
Cook on the BBQ or griddle pan until nicely charred on both sides of the halloumi chunks. Transfer to a platter, scatter with mint leaves and drizzle with honey. Serve with lemon wedges.