Halloumi Kebabs with Sweet Pepper and Maple Relish and Broad Bean Hummus

For the broad bean hummus:

• 150g of broad beans, fresh or frozen
• 1 ripe avocado
• 2 tbsp tahini paste
• 2 cloves of garlic crushed
• Juice of one lemon
• 10 tbsp olive oil
• 2 tbsp roughly chopped coriander leaves
• 2 tbsp pure Canadian maple syrup (preferably golden for its delicate taste)
• Salt and pepper, to taste

For the sweet pepper and maple relish:

• 1 green chilli
• 1 red pepper
• 1 red onion
• 4 large tomatoes (skinned and roughly chopped)
• 2 tbsp pure Canadian maple syrup (preferably dark for its robust taste)
• 25g chopped parsley
• 4tbsp lime juice

For the halloumi kebabs:

• 150g halloumi (cut into 2cm cubes)
• 200g chestnut mushrooms (cut into quarters)
• 1 courgette (sliced into ribbons)
• 25g fresh mint
• Olive oil, for grilling
• 2 tbsp pure Canadian maple syrup (preferably dark for its robust taste)

To make the broad bean hummus:

1. Boil broad beans in salted water for 4-5 minutes
2. Drain and refresh under cold water
3. Scoop out the avocado flesh and add the tahini paste, garlic, coriander and lemon juice
4. Add 3-4 tbsp olive oil
5. Place in food processor and blend until smooth
6. Add the remaining olive oil and season with salt and pepper to taste

To make the sweet pepper and maple relish:

1. Finely chop the chilli, pepper, onion and parsley
2. Add all to a food processer with the lime juice, tomatoes and maple syrup
3. Blend evenly until it reaches the desired consistency

To make the halloumi kebabs:

1. Add the courgette, mushrooms and halloumi onto the skewers and brush with olive oil
2. Grill for 2-3 minutes each side
3. Drizzle over maple and garnish with torn mint
4. Serve with the relish and hummus