Grilled halloumi skewers | With honey-chili zucchini ribbons

If using wooden skewers, soak them in cold water for 10-15 minutes so they don't burn during grilling.

Cut the halloumi cheese into approx. 2.5-3 cm cubes. Slice the zucchini into thin, long ribbons using a vegetable peeler. Wash the cherry tomatoes.

Prepare the glaze: in a small bowl, mix the honey, olive oil, chili flakes, lime juice and zest, along with a pinch of salt and freshly ground black pepper.