METHODLight the barbecue. If you’re using wooden skewers, soak them in cold water at least 30 minutes ahead of cooking.
Put the potatoes in a pan, cover with water, add salt and bring to the boil. Simmer for 8–10 minutes, until almost tender. Drain and leave to cool slightly.
Whisk together the ingredients for the marinade. Then add the halloumi with the potatoes tomatoes and courgettes. Turn to coat
well and leave to marinate for 10 minutes.
Thread the potatoes, tomatoes, courgettes and halloumi on to the skewers. Put the skewers on the barbecue and cook for about 10 minutes, turning from time to time, until the cheese and vegetables are hot and starting to brown on the outside.
Serves: 4
Preparation: 15 mins
Cooking: 20 mins
300g Apache potatoes
1 pack halloumi cheese- cut into chunks
15 cherry tomatoes
1 courgette- sliced thickly
1 tbsp olive oil
For the Marinade: 2 tbsp sweet chilli sauce
2 tbsp lime juice
handful of thyme sprigs (leaves only, finely chopped)
1/2 handful mint (finely chopped)
1/2 tbsp clear honey, handful dried chilli flakes