HARISSA HALLOUMI AND SQUASH SKEWERS

Cut the halloumi and squash into equal-sized cubes so they cook evenly.

MAKES 6

● 225g (8oz) butternut squash, peeled and cut into 18 cubes, each 2-3cm

● 1 red pepper, deseeded and sliced into 18 pieces

● 1 x 250g (9oz) halloumi block, cut into 12 cubes

● 2tbsp sunflower oil

● 1tsp harissa paste

● 1 garlic clove, crushed

● 2tbsp runny honey

● Juice of ½ lemon

You will need 6 wooden skewers, soaked in cold water for 30 minutes. (This prevents them burning when cooking.) Preheat the grill to high and line a baking sheet with foil.

Blanch the squash in boiling salted water for 6-7 minutes. Drain and refresh under cold water, then drain again well.

Thread 3 cubes of squash, 3 pieces of pepper and 2 cubes of halloumi on to each wooden skewer in a random order. Place on the baking sheet and brush with oil, so they are well coated.

Mix the harissa paste, garlic, honey and lemon juice together in a small bowl.

Grill the skewers for 2-3 minutes. Turn over and grill for another 2-3 minutes, until the squash is tender and starting to colour.

Brush the skewers with the harissa mixture and return to the grill for a final 1½ minutes, until golden and starting to char. Serve at once.