Courgette and Halloumi Kebabs with Green Tahini Dressing from Spring and Summer Cooking with a Veg B

Ingredients

• 2 tbsp olive oil
• juice of ½ a lemon (more to taste)
• handful of coriander leaves, finely chopped
• handful of mint leaves, finely chopped
• salt
• black pepper
• 4 tbsp sunflower or light olive oil
• 2 green chillies, deseeded and finely chopped
• 300 g halloumi, cut into large cubes
• 3 large or 4 smaller courgettes, chopped into large bite-sized pieces
• 1 garlic clove, crushed
• 2 tbsp yoghurt
• 2 tbsp light tahini