Ingredients
| FOR THE HALOUMI & ZUCCHINI | |
| 6 jalapeños, sliced into 2cm pieces | |
| 2 x 200g blocks of haloumi, cubed | |
| 2 zucchini, sliced into rounds | |
| lemons, to serve | |
| FOR THE YOGHURT & HERB SAUCE | |
| handful each of mint, parsley, fennel fronds and oregano, finely chopped | |
| 1½ cups yoghurt | |
| 2 cloves garlic, minced | |
| 1 teaspoon dried mint | |
| 1 lemon, zested and juiced | |
| 1 teaspoon salt | |
| 1 teaspoon black pepper | |
| FOR THE DRESSING | |
| 2 tablespoons honey | |
| juice and zest of 2 lemons | |
| 1 tablespoon dried oregano | |
| 1 tablespoon dried mint | |
| 2 tablespoons extra virgin olive oil |
Instructions
| 1. | FOR THE YOGHURT & HERB SAUCE |
| 2. | Mix all of the yoghurt and herb sauce ingredients in a bowl and set aside until needed – a few hours or overnight in the fridge is great. |
| 3. | FOR THE DRESSING |
| 4. | Whisk together the dressing ingredients. |
| 5. | FOR THE HALOUMI & ZUCCHINI |
| 6. | Thread the jalapeños, haloumi and zucchini onto skewers. |
| 7. | Cook over coals or on a barbecue for 10 minutes, brushing with dressing as they cook. |
| 8. | Serve with the sauce on the side, and a couple of halved, grilled lemons. |
Recipes & food styling Jane Lyons & Will Bowman
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