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Courgette, red pepper and Halloumi kebabs
Ingredients 2 red peppers Half and deseed peppers and cut each half into 6 chunks. Slice courgette and Halloumi into 1.5 cm (3 / 4 in) thick slices. Thread pepper, courgette and cheese onto rosemary sprigs. Brush with olive oil and season with salt and pepper. Cook on a medium hot barbecue for 10 minutes, turning occasionally. Once cooked, sprinkle with capers and drizzle over lemon juice and a little more olive oil. |
