Ingredient:
1 small baguette
250 g (8 oz) halloumi cheese
1 large red pepper, halved and deseeded
150 ml (1/4 pint) olive oil, plus extra for greasing
16 large cherry tomatoes
Grated zest and juice of 1 lemon
1 garlic clove, crushed
2 tbsp chopped fresh basil
1 tbsp snipped fresh chives
Salt and black pepper
8 metal skewers

Method:
Cut the bread into eight thick slices and cut each slice in half. Cut the halloumi into 16 cubes and cut the red pepper into eight pieces.

Oil the skewers and thread alternately with the tomatoes, bread, cheese, and red pepper. Place in a shallow flameproof dish.

Mix the oil, lemon zest and juice, garlic, and herbs, and season with salt and pepper. Drizzle over the kebabs.

Cook the kebabs under a hot grill, 10 cm (4 in) from the heat, turning once and basting with the marinade, for 3-4 minutes until the cheese is lightly browned.

Tofu and Vegetable Kebabs
Substitute smoked tofu for the halloumi cheese, and 8 button mushrooms for the red pepper.