Ingredients

• 400g/14¼oz halloumi cheese
• cut into chunks
• 1 red pepper
• seeds removed
• cut into chunks
• 1 green pepper
• seeds removed
• cut into chunks
• 1 yellow pepper
• seeds removed
• cut into chunks
• 1 red onion
• cut into wedges
• 1 courgette
• cut into chunks
• 2 tbsp olive oil
• ½ bunch fresh parsley
• ½ bunch fresh tarragon
• ½ bunch fresh chervil
• 2 tbsp capers
• drained
• 2 garlic cloves
• roughly chopped
• 150ml/5¼fl oz olive oil
• mixed salad leaves

Directions

• For the skewers
• thread alternating pieces of halloumi
• pepper
• onion and courgette onto eight wooden skewers. Brush with olive oil and heat a griddle pan until smoking. Cook the skewers on the hot griddle for about two minutes on each side.
• For the salsa verde
• place the parsley
• tarragon
• chervil
• capers
• garlic and olive oil into a small food processor. Blend until smooth.
• Place two skewers per person onto each of four plates. Drizzle some of the salsa verde onto each and serve with mixed salad leaves.