Courgette, Peach & Halloumi Skewers Recipe

If using wooden skewers, soak for 30 mins in cold water before using.

Peel and halve the onion, then cut three quarters of it into skewerable-sized chunks. Very thinly slice the remaining quarter and scrape this into a salad bowl.

Zest the lemon on top of the red onion, then squeeze in half the juice, along with a big pinch of salt. Use your hands to scrunch the sliced red onion into the lemon juice - set aside to quick pickle (and make your rice salad dressing).

Squeeze the remaining lemon juice into a large bowl, stir in the chilli jam and half of the olive oil along with a good pinch of salt and pepper.

Halve the peach or nectarine and remove the stone, pat dry the halloumi. Cut both and the courgette into similar-sized chunks (you want between 8-12 chunks to have an even balance of ingredients per skewer!) to your red onion.

Scrape everything into the chilli jam bowl, and toss to coat. Then, alternating each ingredient, thread onto your skewers. You should get four skewers in total. Set aside, leaving any chilli jam marinade in the bowl for later.

Pick the leaves off the herbs, then roughly chop any bigger leaves and all the stalks. Add to the bowl with the finely sliced onion.

Finely slice the olives and add these too, along with the remaining olive oil. Heat the rice, add this in too, tossing well to combine, then season the rice salad to taste. You can add in the leftover chilli jam marinade here for a sweet kick, if you like.

Heat a BBQ or griddle pan to a high heat. Once visibly hot, lay in the skewers and cook for 5 mins, turning regularly until the onion and courgette have softened, the halloumi is crisp and the peach jammy.

Serve the skewers on top of the rice salad for a banging summer meal!