The Halloumi Cookbook. Heather Thomas

the prawns, removing most of the shell but leaving the tails on. Cut the halloumi into cubes.

      Thread the prawns and halloumi onto 12 thin bamboo skewers that have been soaked in water to prevent them burning. Alternatively, strip most of the leaves from each rosemary stalk, just leaving the green leafy tip, and use as skewers instead.

      Brush the prawns and cheese lightly with a little of the basil oil.

      Set a griddle pan over a medium heat and when it’s hot add the prawn and halloumi skewers. Cook, turning occasionally, for 4–5 minutes until the prawns have turned pink and are cooked right through and the halloumi is golden brown.