Name: Courgette and Halloumi Kebabs with Green Tahini Dressing
Ingredients: 2 green chillies, deseeded and finely chopped; salt and black pepper; 4 tbsp sunflower or light olive oil; handful of coriander leaves, finely chopped; juice of ½ a lemon (more to taste); 2 tbsp olive oil; 1 garlic clove, crushed; 2 tbsp yoghurt; 300 g halloumi, cut into large cubes; 2 tbsp light tahini; handful of mint leaves, finely chopped; 3 large or 4 smaller courgettes, chopped into large bite-sized pieces

A great vegetarian option/or a barbecue or a simple summery lunch. Stir lemon zest, toasted, flaked almonds or chopped pistachios through a bowl of couscous to serve alongside, or just griddle or roast some red peppers.

Ingredients

3 large or 4 smaller courgettes, chopped into large bite-sized pieces
300 g halloumi, cut into large cubes

Lunch
Vegetarian
Summer
Gluten-free
June
August
July
September

Method

If you are using wooden or bamboo skewers rather than metal ones, soak them in cold water for 20 minutes to stop them burning when they cook.

To make the dressing, stir the tahini with the yoghurt until you have a smooth paste. Whisk in the garlic, olive oil and lemon juice and add water, a little at a time, until the dressing has the consistency of pouring cream. Stir in the chopped he

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