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Ingredients

Method

  • STEP 1

    Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.

  • STEP 2

    Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.

RECIPE TIPS
COOKING INDOORS?

Cook on a griddle for 3-4 mins until charred.

Recipe from Good Food magazine, July 2006

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A star rating of 4.8 out of 5.4 ratings
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