These vegetable and halloumi kebabs are flavoured with the harissa, pomegranate molasses and lemon and served with a simple tabbouleh. I also like a creamy, colourful slaw on the side.

Keep it seasonal by swapping out the vegetables – some squash, cauliflower and red onion now autumn is here, for example, or maybe some sweet potato, part cooked beetroot and celeriac.