Name: Zucchini and haloumi skewers with mint dressing
Yield: 4 - 6
Ingredients: 450 gm haloumi, cut into cubes; 4 zucchini, thinly sliced lengthways on a mandoline; Olive oil, for brushing; 40 gm (¼ cup) roasted pine nuts; 2 tsp roasted sesame seeds; Lemon wedges, to serve; Mint oil; 50 ml extra-virgin olive oil; 1 garlic clove, crushed; ½ tsp dried mint; 2 tbsp fresh mint, finely chopped

There’s no need to play with grilled haloumi too much, but the light crunch of zucchini, a squeeze of lemon, some fresh mint and good-quality olive oil really make it shine.

Ingredients

450 gm haloumi, cut into cubes

4 zucchini, thinly sliced lengthways on a mandoline

Olive oil, for brushing

40 gm (¼ cup) roasted pine nuts

2 tsp roasted sesame seeds

Lemon wedges, to serve

Mint oil

50 ml extra-virgin olive oil

1 garlic clove, crushed

½ tsp dried mint

2 tbsp fresh mint, finely chopped

Method

1.For mint oil, combine oil, garlic and dried mint in a small saucepan and stir over medium heat until fragrant (1-2 minutes). Cool and stir through fresh mint before serving.

2.Preheat a barbecue to high. Thread zucchini onto skewers, alternating with haloumi. Brush with oil and grill, turning occasionally, until charred and haloumi is hot (2-3 minutes).

3.Transfer skewers to a platter. Pour over mint dressing, scatter with pine nuts and sesame seeds, squeeze over lemon and serve.

Styling by Lisa Featherby

Styling by Lynsey Fryers