This season, Maldon Sea Saltis inviting you to Savour the Season with some delicious recipe inspiration.

Whether you are planning a garden gathering, a barbecue or a simple al fresco supper for family or friends, Maldon Sea Saltis the perfect accompaniment for every dish to enjoy in the sunshine. Maldon has created a collection of tasty, seasonal recipes with options for every summer occasion, and every cook, to inspire your next meal.Serves: 4 people

Prep: 30 minutes
Cooking: 4-5 minutes per skewer

For the marinade:
4 tbsp olive oil
1 tsp dried oregano
Zest of a lemon
Pinch of Maldon Chilli Sea Salt
2x 225g blocks of halloumi
2 courgettes
4 nectarines
To serve:
Handful of mint leaves
Runny honey
Lemon wedges

Method:

If using wooden skewers, soak in water for at least 30 minutes before you plan to BBQ/griddle.
Mix the marinade ingredients in a large bowl.
Cut each halloumi block into 8 large chunks. Thinly slice the courgettes lengthways to about 3mm thick, ideally with a mandolin (go carefully!) or with a sharp knife. Halve and de-stone the nectarines then cut each half into 4 chunks.

Toss the halloumi chunks, courgette strips and nectarine chunks in the marinade. Thread everything onto the skewers, alternating between chunks of halloumi, pieces of nectarine and courgette slices (thread these on in squiggly S shapes). Set aside on a tray or plate as you preheat the BBQ or griddle pan.

Cook on the BBQ or griddle pan until nicely charred on both sides of the halloumi chunks. Transfer to a platter, scatter with mint leaves and drizzle with honey. Serve with lemon wedges.