Makes: 8 skewers

Prep time: 15 minutes. Cook time: 10 minutes

Ingredients for the mint dressing:

• 1 clove garlic, finely chopped

• 2 tsp English mustard

• 4 tbsp chopped mint

• Grated zest of 1 lemon and half its juice

• Good pinch of chilli flakes

• 120ml extra virgin olive oil

• Salt and pepper

Ingredients:

• 2 peppers, cored and cut into 12 pieces each

• 1 can (415g) Del Monte® Peach Halves in Juice, drained and patted dry, each quartered

• 2 packs halloumi, drained and cut into 8 chunks each

Method:

1. Soak the wooden skewers in cold water for 30 minutes.

2. Prepare your barbecue or preheat an overhead grill. Mix all the dressing ingredients together.

3. Thread each skewer with 3 pieces each of pepper and peach and 2 pieces of halloumi, alternating them as you go.

4. Brush the skewers with a little of the dressing. Transfer them to the barbecue, or a foil-lined grill pan under the grill. Cook for around 10 minutes, turning the skewers now and then and dabbing on a little more of the dressing when you do until the halloumi is golden brown and the peach and peppers are starting to colour.

5. Remove to a warmed plate and trickle on a little more of the dressing before serving.

 Credit: Del Monte

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