This is a simple and delicious recipe perfect for a summer BBQ or simple sharing dish. The spicy harissa and chilli flakes from the Cole & Mason Stadhampton Chilli & Spice Mill are a brilliant combination with the sweet honey and zingy lemon zest.

Serve with flatbread, Tzatziki and the chopped salad with fresh herbs from the Cole & Mason Burwell Self-Watering Potted Herb Keepers. This is such a great buy for the summer months and will help you keep herbs fresher for longer as the felt pads and water system keep them hydrated and ready to add to your dishes. The recipe is quick and easy, so definitely one to try out at home. 

Ingredients: 

• 1 block of halloumi
• 1 heaped tsp of harissa paste
• 1 tbsp runny honey
• 1 tbsp olive oil
• Chilli flakes
• 1/2 lemon zested

For the Salad: 

• 10 cherry tomatoes
• 1/4 of a cucumber
• 5 radishes
• 1/4 red onion
• Mint, coriander, parsley chopped
• Olive oil and half a lemon, juiced
• Salt
• Pepper

Method: 

1. In a shallow dish, mix the harissa, honey, lemon zest, oil and chilli flakes (to taste).
2. Now take the block of halloumi - cut horizontally first, then cut each half into 3 fingers.
3. Gently skewer the halloumi on wooden kebab sticks and leave to marinate for at least 10 minutes. 
   
4. In the meantime, prepare the salad. Chop all the vegetables into small chunks and mix. Dress with the olive oil and lemon juice. 
5. No heat a griddle pan or BBQ until very hot. Add the halloumi skewers and sea for around 2 minutes on each side. Brush with the extra marinade whilst cooking. 
6. Serve with flatbreads, yoghurt dip, chopped salad and any other garnishes you wish.