Halloumi & vegetable skewers

Ingredients:

½ cup Italian Vinaigrette Salad Dressing
300 g halloumi, cut into 18 equal squares
2 to 3 baby marrows, shaved into ribbons with a peeler
18 cherry tomatoes
1 red or yellow pepper, cut into 18 squares
pinch salt to taste
pinch of pepper to taste
2 Tbsp olive oil

Method:

1. Thread the vegetables and halloumi onto a skewer.
2. Pour the Knorr Italian Vinaigrette Salad Dressing over and leave to sit in the dressing for at least 20 minutes and up to overnight.
3. Add the oil to a large non-stick pan over a high heat (make sure it’s really high otherwise the halloumi will melt before it caramelizes) cook for 2 minutes on a side or until the vegetables start to char and the cheese to become golden.
4. Pour the leftover marinade over the skewers when serving.