If using wooden skewers, soak them in water for an hour before use.
Cut each block of halloumi into cubes, and slice the courgettes lengthways to form long, thin strips. If the courgette is older, blanch it in boiling water for a minute before threading onto the skewer.
Thread the halloumi and weave the courgette strips onto the skewers. Melt the Mint Jelly in a small pan and brush each skewer with a little before barbecuing for 5 mins or until brown and sizzling. To serve, brush with more Mint Jelly and eat straightaway.