Ingredients

• 1lb halloumi
• 1 large courgette (halved long ways and cut into 3/4 inch/24mm cubes
• 1 large bell pepper (prepared into 3/4 inch squares)
• 1 red onion cut length ways into 16^th

• 1tsp Black Truffle Mustard
• 1tsp of olive oil
• 1 1/2 tsp honey
• 1/2 tsp white wine vinegar

Method

1. For the glaze. Mix the Black Truffle Mustard, honey and vinegar with 3 tbsp of olive oil.
2. Wash the vegetables and cut into cubes
3. Skewer halloumi with other prepared vegetables.
4. Whilst the skewers are cooking on a hot griddle glaze each side as the skewer is turned with the vinaigrette that was made in step 1, serve immediately with flat breads and a summer salad.