Cater for veggies as well as meat-eaters at your summer barbecues with these alternative skewers…

Don’t forget the veggies!
You can assemble these halloumi brochettes using almost any barbecue-friendly veg. For an Indian-style alternative, paneer cheese has a similar texture to halloumi with a milder creamy flavour.

Makes about 12

275g/10oz halloumi cheese

1 red pepper

1 yellow pepper

2 medium courgettes

15 cherry tomatoes

The marinade:

4 tablespoons olive oil

Juice and grated zest of half a lemon

1 tablespoon light soy sauce

1 tablespoon pomegranate molasses or honey

1 heaped teaspoon chopped thyme leaves

Freshly ground black pepper to taste


Cut the halloumi into 2cm/inch squares and cut the peppers and courgettes into similar-sized pieces. Combine the tomatoes with the prepared halloumi and vegetables in a shallow dish.

Whisk the marinade ingredients together and pour evenly over the halloumi and vegetables. Gently mix together and leave to marinate for an hour or so.

Thread a selection of the ingredients on skewers, shake away any excess marinade, and cook on the barbecue until golden brown and soft.

Recipe taken from Beside The Seaside, by Carolyn Caldicott. Published by Pimpernel Press (£12.99). Photographs: Chris Caldicott.

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