Ingredients

• 200g Mainland Haloumi
• ½ courgette
• ¼ capsicum
• ¼ red onion
• Olive oil
• Salt & pepper
• Handful of fresh mint, finely chopped
• 1 lemon
• ¼ cup plain yoghurt
• Sesame seeds, toasted

Method

1. Start by cutting the Mainland haloumi into 8 cubes.
2. Next slice the courgette into 2cm thick slices, and the capsicum and onion into 2cm chunks.
3. To assemble, thread haloumi, capsicum, onion and courgette onto soaked skewers. Brush with olive oil, season with salt and pepper, and set aside.
4. In a bowl, combine the mint, the zest and juice of ½ a lemon, plain yoghurt, salt and pepper and mix well.
5. Preheat your BBQ or grill pan over a medium heat and sear the skewers for 2 - 3 minutes on each side until nicely charred and the vegetables are tender. Remove from the heat and set aside.
6. To serve, garnish the skewers with lemon wedges, sprinkle with toasted sesame seeds and fresh chopped mint. Serve alongside the mint yoghurt.