Sponsored: Vegetable and halloumi kebabs from Farrington’s Oil recipe | Sainsbury`s Magazine

Ingredients

• 100ml Farrington’s Mellow Yellow Cold Pressed Rapeseed Oil
• 35ml lemon juice
• 1⁄2 tsp dried oregano
• 1⁄2 tsp dried mint
• 1⁄2 tsp fresh thyme leaves, finely chopped, plus extra leaves to garnish
• 400g halloumi, cut into large cubes
• 1 red onion, cut into wedges
• 2 mixed peppers, deseeded and cut into chunky pieces
• 1 courgette, halved lengthways, then thickly sliced
• 250g chestnut mushrooms, whole or cut into bite-size pieces
• 2 large beef tomatoes, sliced
• toasted pitta bread and green salad, to serve