Serves 4
250g vegetarian halloumi cheese, cut into 2cm cubes
1 yellow pepper, deseeded and cut into 16 pieces
1 orange pepper, deseeded and cut into 16 pieces
1 courgette, sliced thickly into 16 pieces
16 asparagus tips
4 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
wild rocket leaves, to serve
Char-grilled Mediterranean kebabs
1. Thread the cheese, pepper, courgette and asparagus tips alternately on to skewers. Cook on a lightly oiled barbecue, frying pan or under a hot grill, turning occasionally until golden.
2. Whisk together the olive oil and balsamic vinegar until well blended.
3. Arrange the skewers on a warm platter. Drizzle lightly with the dressing and scatter over the rocket leaves.
Serve immediately.