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

Leave a Reply

Your email address will not be published.

X