Method

• 1.
  For the pita, place flour, yoghurt, thyme, lemon zest and 1 tsp salt flakes in a bowl and combine until a dough forms. Divide into 4 even pieces and roll each out into 15-20cm rounds.
• 2.
  Heat 1 tbs oil in a large non-stick frypan over medium-high heat. Working in batches, cook pita for 2-3 minutes on each side until golden brown and cooked through. Repeat with remaining oil and pita. Set aside and keep warm.
• 3.
  Cut haloumi into 16 x 2cm thick slices and cut each peach into quarters. Thread alternating pieces of haloumi and peach onto skewers so there are 4 pieces of each ingredient on each skewer. Brush liberally with oil.
• 4.
  Preheat barbecue or chargrill pan over medium-high heat. Grill skewers for 2-3 minutes on each side until the haloumi is golden brown and peach is caramelising. Remove from grill and keep warm.
• 5.
  Place thyme and honey in a small saucepan over medium-low heat and cook for 3-4 minutes, swirling the pan regularly, until caramelised. Add lemon juice, stir to combine, then remove from the heat.
• 6.
  Pour honey syrup over skewers. Serve with pita bread, lemon wedges and basil leaves alongside.