Thread 2 pieces each of the halloumi, courgette and pepper onto 8 short metal skewers. (If using wooden skewers soak them for 15 minutes beforehand).
Heat a griddle pan to high. Mix the olive oil with the rosemary and brush over the kebabs.
Turn the heat on the griddle pan down a little and cook the kebabs for about 6 - 8 minutes, turning, or until the courgette is softened and the halloumi hot and golden with griddle marks. Serve with rice or pitta breads.
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