Apricot & halloumi

In a large bowl, whisk together the oregano, chilli flakes, lemon zest and juice and the olive oil. Tip the halloumi into the bowl, then carefully toss to coat; chill for 30 minutes. Meanwhile, prepare and light the barbecue. Thread the marinated halloumi and apricot halves alternately onto 4 long metal skewers (or soaked wooden skewers), brushing any of the remaining marinade onto the apricots. Brush the grill rack with oil, then barbecue the skewers for about 10 minutes, turning every 2 minutes, until the fruit and cheese are charred. Drizzle with the honey and scatter with the mint leaves, if liked, to serve.