Greek Style Chicken and Halloumi BBQ Skewers

Thread the chicken pieces onto the skewers (2 per person). Transfer the skewers to a baking tray and pour over any remaining marinade.
Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. Turn halfway through cooking. IMPORTANT: The chicken is cooked when no longer pink in the middle. Alternatively, BBQ them if you'd prefer!

While the chicken cooks, drain the halloumi, then cut into roughly 4cm chunks.
Carefully thread onto the remaining skewers, then set aside.
Trim the baby gem, then separate the leaves. Halve the tomatoes.
Pop the baby gem and tomatoes into a bowl, then set aside.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a small bowl, mix together the mint, yoghurt and the juice of half the lemon.
Season to taste with salt and pepper, then set your mint yoghurt aside.

When you turn the chicken skewers, add the halloumi ones to the baking tray (or BBQ grill) alongside the chicken. Drizzle with oil and bake until golden brown, 7-8 mins. Turn halfway through.
Meanwhile, in another small bowl, mix the remaining lemon juice and honey with the olive oil for the dressing (see ingredients for amount).
Season with salt and pepper, then set the salad dressing aside.