Step 1: Prepare the mint pesto. In a food processor, combine 20g fresh mint leaves, 10g pine nuts, 10g grated Parmesan cheese, 1 clove garlic (minced), 0.25 tsp salt, and 0.15 tsp black pepper. Pulse until finely chopped. With the processor running, slowly drizzle in 10ml olive oil until a smooth, emulsified pesto forms. Set aside.

Step 2: Prepare the halloumi and zucchini. Cut 150g halloumi into 1.5 cm cubes. Cut 1 medium zucchini into 1.5 cm thick rounds. Thread alternating pieces of halloumi and zucchini onto 6 wooden skewers. Lightly brush the skewers with 5ml olive oil.

Step 3: Sear the skewers. Heat a large non-stick skillet or grill pan over medium-high heat until very hot. Carefully place the skewers in the pan, ensuring not to overcrowd. Sear for 3-4 minutes per side, rotating until all sides are golden brown and the halloumi is tender-crisp. You may need to work in batches to maintain high heat.

Step 4: Finish and serve. Transfer the seared skewers to a serving platter. Drizzle generously with the prepared mint pesto. Serve immediately as a sophisticated and flavorful snack.