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 16th
Dressing/glaze
1tsp Black Truffle Mustard
1tsp of olive oil
1 1/2 tsp honey
1/2 tsp white wine vinegar
Method
For the glaze. Mix the Black Truffle Mustard, honey and vinegar with 3 tbs of olive oil.
Wash the vegetables and cut into cubes
Skewer halloumi with other prepared vegetables.
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.