Sluttishly Vegetarian: Halloumi Barbecue Skewers

Vegetarians are often the poor relations at any barbecue. "No, don't worry," we say through rictus grins are the host belatedly remembers they've cooked the veggie burgers alongside the meat. Or we chew stolidly on the grim meat-replacement patties we remembered to pick up from the corner shop. Or we fill up on bread, drink too much Pimms, push children out of the way to play on their trampoline and have to be sent to bed early (or is that just me?).

My vegetarian brethren: halloumi is our new best barbecue friend. This firm, salty cheese keeps its shape when cooked, and tastes beautiful when simply chargrilled for a few minutes to crisp the outside. It squeaks in a very satisfying way when you eat it and might be more moreish than tiger bread. I polished off half a block at the weekend, and my carnivorous friends ate the rest while waiting for their meat to cook.

Halloumi barbecue skewers

You will need:

• 250g pack of halloumi
• 1 courgette
• 1 red pepper
• 200g button mushrooms
  
• Olive oil
• Half a lemon
• Wooden skewers (you can get 100 for about £1 in most supermarkets)
  

Make it!

1. Soak the wooden skewers for 10 minutes.
2. Chop the halloumi, courgette and pepper into similar sized chunks. Gently thread them onto the skewers along with the mushrooms, drizzle with olive oil and season with black pepper. Set aside while a responsible adult gets the barbecue going.
3. Cook the skewers over hot coals for 5-10 minutes, turning occasionally.
4. Remove from the barbecue, squeeze over a generous amount of lemon juice, and either eat as it comes or scoop the veg and cheese into some pitta.
   

These would go beautifully with a preserved lemon salsa or yoghurt dip, but the squeeze of lemon juice cuts through the saltiness of the halloumi wonderfully. Enjoy while sitting in the shade and watching your friends manage to simultaneously burn and undercook some meat.