Roasted Halloumi and Vegetable Skewers

Prepare the Skewers and Ingredients

1. If you are using wooden skewers, submerge them in cold water for at least 20 minutes so they do not scorch in the oven.
2. Preheat your oven to 220°C (200°C fan) and line a large baking sheet with parchment paper.
3. Cut the halloumi, red bell pepper, courgette, and red onion into roughly equal-sized pieces (about 2 to 3 cm) so they roast evenly.

Season and Assemble

1. In a large mixing bowl, whisk together the olive oil, dried oregano, garlic powder, smoked paprika, salt, black pepper, and the juice of half a lemon.
2. Add the chopped vegetables and halloumi cubes to the bowl. Gently toss everything until evenly coated in the seasoned oil.
3. Thread the vegetables and halloumi alternately onto the soaked skewers, leaving a little space at the base to handle them.

Roast to Perfection

1. Arrange the assembled skewers across the prepared baking sheet in a single layer, ensuring they do not overlap.
2. Roast in the upper third of the oven for 18 to 22 minutes, turning them once halfway through, until the halloumi edges are browned and the vegetables are tender with lightly charred edges.
3. For extra golden color, switch the oven to the grill (broil) setting for the final 2 minutes, watching closely to prevent burning.
4. Transfer to a serving platter, squeeze the remaining lemon half over the top, and serve warm.