Grilled halloumi and vegetable skewers

Serves: 4-5
Prep time: 10–15 minutes
Cook time: 10–15 minutes

Ingredients

- 8–10 medium-sized skewers

- 400 g halloumi cheese, cut into about 20 large cubes

- 1 container of cherry tomatoes

- ½ red onion, cut into large chunks

- 1 large courgette (or 2 small ones), cut into thick half-slices or large cubes

- A few fresh basil leaves

- 1 small bunch of flat-leaf parsley, chopped

- 1 small bunch of fresh coriander, chopped

- 1 garlic clove, finely chopped

- Juice of a quarter of a lemon

Thread the halloumi cubes, cherry tomatoes, courgette pieces and onion chunks onto the skewers, alternating ingredients. Place the skewers in a dish and drizzle with olive oil and white balsamic vinegar. Let marinate for a few minutes.
In a bowl, mix together the basil, parsley, coriander, garlic, lemon juice, and olive oil. Season with salt and pepper, and mix well.
Grill the skewers over medium heat, either in a pan or on a barbecue at 180°C (350°F), for about 4–5 minutes per side, until the halloumi is golden and the vegetables are slightly tender.
Top the skewers with the herb sauce just before serving. Enjoy hot.