1 Courgette cut into ribbons using a vegetable peeler
A few mint leaves
1/2 a Garlic clove
1 Lime (halved)
A squeeze of honey
Salt and Pepper
Insert the grill plates turn the machine up to 'High'.
While the machine pre-heats, finely chop a few mint leaves and add to a bowl with a glug of olive oil, a squeeze of honey, salt and pepper and the juice of half the lime. Give it a good stir until fully combined.
For the courgette you can fold the ribbons any way you like but a suggestion is to gather them up concertina style. Skewer a courgette ribbon, followed by a piece of pineapple then halloumi. Repeat the process any way you like until you’ve made up your skewers. Brush them with the glaze and pop onto the grill.
Keep the grill open and grill the kebabs for 2 minutes on either side until lightly browned. Serve immediately with some extra courgette ribbons.
For extra flavour and garnishing, grill the remaining ½ lime (cut side down) for 1 minute and squeeze the warm juice over the kebabs for a finishing zesty kick. (optional)