Haloumi, courgette and capsicum kebabs

Instructions

1 Thread haloumi, capsicums, onion and courgettes alternately onto skewers. Place kebabs on a large plate in a single layer.

2 Combine 1/4 cup of the lemon juice with oregano, rosemary and half of the olive oil in a small jug to make marinade. Brush kebabs with marinade, cover with a piece of cling film and refrigerate for 30 minutes, if time permits.

3 Lightly spray a barbecue hotplate with oil and set to a medium-high heat. Cook kebabs, turning often, for 10 minutes, or until vegetables are tender.

4 Meanwhile, combine remaining lemon juice and olive oil in a salad bowl. Add salad leaves, cucumber, celery and sprouts to bowl. Toss.

5 Garnish vegetable kebabs with extra oregano and rosemary and serve with green salad and torn toasted pita.