Halloumi vegetable skewers

Halloumi vegetable skewers
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)
  1. If you’re using wooden skewers, soak them in cold water for 30 minutes before starting to cook.
  2. 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.
  3. Preheat the barbecue to 180-230 ̊C.
  4. Thread the halloumi and vegetables onto eight skewers, alternating so they look nice.
  5. 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.
  6. 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