The salty Cypriot cheese halloumi is delicious paired with root vegetables. It can be cooked on the barbecue in the summer, or on a traditional grill or griddle pan in the winter months
Serves 4
500g light haloumi cheese
2 aubergines
2 courgettes
2 tbsp olive oil, plus extra for brushing
2 tsp cumin seeds
2 tbsp apple cider vinegar
1 tsp chilli flakes
Baby rocket leaves
8 bamboo skewers
Method
1 Soak bamboo skewers in cold water for 30 mins. Cut the halloumi, aubergines and courgettes into 2cm chunks. Alternately, thread two bits of halloumi onto each skewer with some aubergine and courgette. Lay the skewers on a flat dish.
2 Mix olive oil, cumin, vinegar and chilli in a small bowl, then pour the mixture over the skewers. Cover and set aside at room temperature for a couple of hours for the flavours to infuse.
3 Preheat the barbecue hotplate or griddle pan to high. Brush with a little olive oil to lightly grease.
4 Put the skewers on the hotplate, reserving the marinade in the dish, and cook for 2-3 mins, or until a dark-golden crust has formed on the halloumi.
5 Use a metal spatula to turn the skewers over, then cook for another 2 mins.
6 Scatter lots of rocket on a serving plate and pile the skewers alongside. Drizzle with the reserved marinade. Serve with couscous, if desired.
Courgette, aubergine and haloumi skewers from Fired Up Vegetarian by Ross Dobson (Murdoch Books £14.99; Photography Brett Stevens).