ASDA part of the Wal-Mart family

• 1 medium aubergine, cut into 2cm cubes
• 2 x 250g packs halloumi, cut into 2cm cubes
• 24 cherry tomatoes
• 1tbsp lemon juice
• 2tbsp olive oil
• 1tsp chopped fresh rosemary or 0.5tsp dried rosemary
• 1tsp clear honey
• 8 wooden skewers, soaked in cold water for 20 minutes

1 Put the aubergine cubes in layers in a colander or sieve, generously sprinkling each layer with salt. Set aside for 30 minutes, rinse with cold water and pat dry with kitchen paper.

2 Put the aubergine in a bowl and add the halloumi and cherry tomatoes. Mix together the remaining ingredients in a separate bowl to make a dressing. Pour over the vegetables and halloumi, and gently toss. Cover and chill in the fridge until required.

3 When you’re ready to barbecue, thread the aubergine cubes, whole cherry tomatoes and halloumi in turns onto each pre-soaked skewer. Brush all over with the lemon and rosemary dressing and cook over hot coals for about 5 minutes, turning frequently, until tender and lightly charred. Serve immediately.