Chargrilled halloumi & vegetable skewers - with Mint Smoked Garlic


1 lemon, halved
52ml (3 1/2 tbsp) extra-virgin olive oil
2 x 250g packs halloumi, drained and cut into 2cm (1in) cubes
2 red peppers, cut into 3cm (1 1/4in) squares
2 courgettes, halved lengthways and sliced into thick half-moons
2 cloves of Mint Smoked Garlic – finely chopped
handful fresh mint leaves, chopped


Brush the cut surfaces of the lemon with a little olive oil and place cut-sides down, on a hot barbecue, or in a hot griddle or frying pan. Cook for 1-2 minutes until caramelised. Remove from the heat.

Squeeze the juice from one half of the lemon into a bowl. Add the halloumi, chopped Mint Smoked Garlic and vegetables, remaining olive oil and half the chopped mint, then toss to mix.

Thread the cheese and vegetables onto skewers (if using wooden ones, soak them first in water for 20 minutes to prevent scorching). Reserve the olive oil mixture.

Barbecue over hot coals, or cook in a smoking-hot griddle pan for 4-5 minutes, turning often.
Once cooked, remove the skewers from the heat and place on a serving dish. Drizzle with the remaining marinade, scatter with the reserved mint and serve with the other caramelised lemon half.


Based on a recipe featured on Tesco Real Food


Buy  Mint Smoked Garlic


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