JALAPEÑO, HALOUMI & ZUCCHINI WITH YOGHURT & HERB SAUCE

Recipes & food styling Jane Lyons & Will Bowman

	FOR THE HALOUMI & ZUCCHINI
	6 jalapeños, sliced into 2cm pieces
	2 x 200g blocks of haloumi, cubed
	2 zucchini, sliced into rounds
	lemons, to serve
	FOR THE YOGHURT & HERB SAUCE
	handful each of mint, parsley, fennel fronds and oregano, finely chopped
	1½ cups yoghurt
	2 cloves garlic, minced
	1 teaspoon dried mint
	1 lemon, zested and juiced
	1 teaspoon salt
	1 teaspoon black pepper
	FOR THE DRESSING
	2 tablespoons honey
	juice and zest of 2 lemons
	1 tablespoon dried oregano
	1 tablespoon dried mint
	2 tablespoons extra virgin olive oil

1.	FOR THE YOGHURT & HERB SAUCE
2.	Mix all of the yoghurt and herb sauce ingredients in a bowl and set aside until needed – a few hours or overnight in the fridge is great.
3.	FOR THE DRESSING
4.	Whisk together the dressing ingredients.
5.	FOR THE HALOUMI & ZUCCHINI
6.	Thread the jalapeños, haloumi and zucchini onto skewers.
7.	Cook over coals or on a barbecue for 10 minutes, brushing with dressing as they cook.
8.	Serve with the sauce on the side, and a couple of halved, grilled lemons.