Vegetable and haloumi skewers

Thread eggplant, zucchini, haloumi and cherry tomatoes onto skewers. Place in a shallow dish in a single layer. Whisk together oil, lemon juice and oregano. Season to taste. Pour over skewers, turning to coat.

Cook rice in a large saucepan of boiling, salted water. Boil for 12-14 minutes, until tender. Drain.

Meanwhile, heat a chargrill or frying pan on medium. Cook skewers for 4-5 minutes each side, basting with marinade occasionally, until tender. Serve with rice and lemon wedges.