Step 1

Soak 8 bamboo skewers in boiling water for 10 minutes, or use metal skewers.

Step 2

Thread alternating pieces of zucchini, capsicum and tomato onto the skewers to make 8 kebabs. Spray lightly with oil and season with salt and pepper.

Step 3

Preheat a chargrill pan over medium heat. Cook the kebabs for 12-15 minutes, turning once, until the vegetables are charred and tender.

Step 4

Just before vegetables are ready, heat a non-stick frypan over medium heat. Cook the haloumi for 30 seconds on each side until golden and just softened.

Step 5

Meanwhile, cook the rice according to packet instructions. Transfer to a bowl, then stir in lemon juice and some pepper.

Step 6

Stir the yoghurt, tahini, garlic, mint and some salt and pepper together in a bowl.

Step 7

Serve the kebabs with lemon rice and yoghurt sauce, garnished with extra mint.