Ingredients
- 250g halloumi, cut into cubes
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 1 courgette, cut into thick half moons
- 16 cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 garlic clove, grated
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- Pinch of salt
- To Serve:
- Warm pittas or flatbreads
- Green salad
- Tzatziki or garlic yoghurt
- Lemon wedges
Nutrition (per serving)
- Calories: 390
- Protein: 20g
- Fat: 20g
- Carbs: 13g
Method
- Add the halloumi, peppers, courgette and tomatoes to a large bowl.
- Mix olive oil, lemon juice, oregano, garlic, paprika, black pepper and a small pinch of salt.
- Pour over the halloumi and vegetables, then toss gently.
- Leave for 20 minutes.
- Thread everything onto skewers, alternating cheese and vegetables.
- Cook under a hot grill, on a BBQ or on a griddle for 10 to 12 minutes.
- Turn halfway until the halloumi is golden and the veg is softened.
- Serve with pittas, salad and yoghurt sauce.
Notes
Halloumi is naturally salty, so go carefully with extra salt. For best results, cut the vegetables large enough so they do not overcook before the cheese colours.