Halloumi is a firm, slightly springy white cheese from Cyprus, traditionally made from sheep’s milk, although some modern mass produced halloumi is made from cow’s milk.

Due to its firm nature, it is fantastic for grilling as it has a high melting point – so for a simple lunch or even for the barbecue how about some grilled halloumi skewers?

Cut the halloumi into large chunks along with some red onions, courgettes and peppers, thread onto some wooded skewers that have been soaked in water. You will need about 400g of halloumi and one of each vegetable, and you should be able to make eight nice skewers. Serve them with a salsa verde.

To make the salsa verde, roughly chop some fresh parsley, tarragon and chervil, a good handful of each. Roughly chop about 2 tbsp capers and 1 peeled clove of garlic, add 150ml olive oil and a large splash of red wine vinegar. Mix the herbs through the garlic mix and season with black pepper. Brush the skewers with olive oil, and cook for 2-3 minutes on each side in a hot griddle pan.

Place on a plate, drizzle with the salsa verde and serve with some peppery wild rocket and watercress.