Do try these out, they will be even better done on the barbecue and will  double as mains for your vegetarian guests! Have you ever tried halloumi cheese? It comes originally from Cyprus, is made from a mixture of goats and sheep milk. We tried it first time when making these vegetarian skewers and it has a really nice flavour. It is white in colour, quite similar to mozzarella but has rather semi-hard texture that is great for barbecuing or frying. It is often garnished with mint to add to the taste. I have to admit, I love trying out new products and do shopping in all Asian, Eastern European and Arabic food markets. And after long search is it just me or does anyone else get excited to find recipe ingredients? Actually I love the whole process of creating a blog post, first you have to come up with recipe, buy ingredients, prepare food, style and photograph it and after mission impossible is completed, with a big smile on your face eat your cold dinner :)

Wish we could really barbecue these, but with our irish weather so far I had to use the oven. Still they turned out great - courgette halloumi skewers, were very delicate in taste with light mint and lemon flavour. And I loved the anisic fennel, black olives and garlic combination.

Oh and on the side note - We finally booked our September holidays!!! Heading to Majorca and we can not wait to get some sunshine and go wild in aqua parks.

Courgette and halloumi skewers

  • 1/2 tsp chilli powder

  • small handful mint

  • 1 lemon

  • 2 tbs olive oil

  • 2 courgettes

  • 225g halloumi

Cut courgettes into 1 cm rounds, cut halloumi into 1 cm rounds. Chop mint, zest and juice lemon. Mix the chilli, half the mint, lemon zest and juice, oil, courgettes and halloumi. Leave to marinate for 30 minutes.

Thread the courgettes and halloumi onto the skewers. Cook on the bbq, or under a grill, for 7-8 minutes, turning halfway through and basting with the remaining marinade. Scatter over remaining mint


 Barbecued fennel with black olive dressing

  • 2 fennel bulbs

  • 1,5 tbs olive oil

  • 2 tbs black olives

  • garlic clove

  • juice 1 lemon

  • small handful of parsley

Heat bbq or griddle. Slice fennel lenghtways, into 1 cm thick pieces. Toss the fennel in tbs of the oil, coating well. Cook for 5 minutes on each side until golden brown and charred.

To make the dressing, chop black olives, crush clove of garlic. Put the olives, garlic, lemon juice and remaining oil in a bowl add the chopped herbs and combine. Lay the fennel on a platter and pour over the dressing. Eat warm or at room temperature.