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- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp flat-leaf parsley
- Pinch black pepper
- 250g pack halloumi
- 1 courgette
- 1 red pepper, cut into bite-sized chunks
- 8 baby plum tomatoes
Mix the olive oil, lime juice and parsley. Season with black pepper and put in a freezer bag.
Cut halloumi into bitesize chunks. Add to the freezer bag and leave in the fridge for 30 minutes.
Ribbon 1 courgette using a vegetable peeler. Thread onto skewers with the red pepper and baby plum tomatoes.
Barbecue for 8 minutes or until the cheese is tinged brown and the vegetables have started to soften.