Harissa Halloumi Skewers with courgette and tomato salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200C fan

Step 2

Trim the courgette, halve lengthways, then slice widthways into 1cm pieces. Halve the pepper and discard the core and seeds. Cut into 4cm chunks. Drain the halloumi, then cut onto 4cm chunks.

Step 3

Add the halloumi, pepper and harissa paste to a medium bowl and mix untold coated. Season with salt and pepper. Alternating between halloumi and pepper, thread both onto the Skewers.

Step 4

Place the halloumi Skewers on a baking tray with a drizzle of oil. Put the courgette onto a second baking tray and drizzle with oil. Sprinkle over chermoula and season with salt and pepper. Roast the courgette on the middle shelf and Skewers on the top shelf until golden and cooked through, 10-12 mins

Step 5

Combine Greek yogurt, sumac and 1tbsp water. Season with salt and pepper

Step 6

Halve the tomatoes. In a large bowl, add baby leaves, tomatoes and 1tbsp olive oil then toss to coat