Pre-heat the oven to 200ºC. Spray a baking sheet with low calorie cooking spray.
Cut the halloumi into 8 equal fingers. Spread some kitchen towel on a plate, place the fingers on top and dab the tops of the halloumi with another piece of kitchen towel. Cover with more kitchen towel and allow to sit for 20 minutes. This will help any liquid to drain so you get a firmer piece of halloumi.
Using the peeler, cut the courgette into long ribbons, pick out the widest 16 and pat dry between 2 pieces of kitchen roll.
Using a pastry brush, cover each halloumi finger with a little cranberry sauce.
Wrap each finger in 2 of the ribbons and secure with a cocktail stick.
Place on the prepared baking sheet and spray with low calorie cooking spray.
Mix the smoked paprika and garlic granules together and sprinkle liberally over the halloumi rolls.
Season with a little salt if you like but remember halloumi can be quite salty anyway.
Place in the oven and cook for 10 minutes until golden brown, and serve!