Serves 4
2 tbsp olive oil
1 tbsp red wine vinegar
1 lemon juiced
2 garlic cloves, crushed
2 tbsp dried oregano
1 tbsp thyme
Salt and black pepper
250g halloumi
250g cherry tomatoes
1 yellow pepper, deseeded and chopped
1 courgette, sliced into rounds
2 red onions, cut into wedges
Vegetable oil, for brushing
To serve:
Crusty bread
Mixed leaves
A drizzle of sriracha, (optional)
2 tbsp olive oil
1 tbsp red wine vinegar
1 lemon juiced
2 garlic cloves, crushed
2 tbsp dried oregano
1 tbsp thyme
Salt and black pepper
250g halloumi
250g cherry tomatoes
1 yellow pepper, deseeded and chopped
1 courgette, sliced into rounds
2 red onions, cut into wedges
Vegetable oil, for brushing
To serve:
Crusty bread
Mixed leaves
A drizzle of sriracha, (optional)
- If you’re using wooden skewers, soak them in cold water for 30 minutes before starting to cook.
- In a bowl, combine the oil, vinegar, lemon juice, garlic, herbs and some salt and pepper. Add the halloumi and prepped vegetables and toss to combine. Set aside to marinate for 10 minutes.
- Preheat the barbecue to 180-230 ̊C.
- Thread the halloumi and vegetables onto eight skewers, alternating so they look nice.
- Brush the barbecue grates with vegetable oil. Cook the skewers for five minutes or until the vegetables have softened and are lightly charred, turning regularly.
- Place on a serving platter with some chunks of good crusty bread, if desired, and some mixed leaves. Drizzle on some sriracha to add some spice!
Per skewer: 327kcals, 23.3g fat (12.3g saturated), 16.9g carbs (5g sugars), 16.1g protein, 4.2g fibre, 0.677g sodium