Chargrilled halloumi & vegetable skewers recipe
Make these tasty halloumi and vegetable skewers as a brilliant vegetarian alternative to meat skewers. They are ideal for barbecues.
See method- Serves 6
- 5 mins to prepare and 7 mins to cook
- 346 calories / serving
Ingredients
- 1 lemon, halved
- 52ml extra-virgin olive oil
- 2 x 250g packs halloumi, drained and cut into 2cm cubes
- 2 red peppers, cut into 3cm squares
- 2 courgettes, halved lengthways and sliced into thick half-moons
- handful fresh mint leaves, chopped
Each serving contains
- Energy
- 1425kJ 346.0kcal
- Fat
- 27g
- Saturates
- 15g
- Salt
- 2.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.9gProtein 19.6gFibre 1.6g
Method
- Brush the cut surfaces of the lemon with a little olive oil and place cut-sides down, on a hot barbecue, or in a hot griddle or frying pan. Cook for 1-2 mins until caramelised. Remove from the heat.
- Squeeze the juice from one half of the lemon into a bowl. Add the halloumi and vegetables, remaining olive oil and half the chopped mint, then toss to mix.
- Thread the cheese and vegetables onto skewers (if using wooden ones, soak them first in water for 20 mins to prevent scorching). Reserve the olive oil mixture.
- Barbecue over hot coals, or cook in a smoking-hot griddle pan for 4-5 mins, turning often.
- Once cooked, remove the skewers from the heat and place on a serving dish. Drizzle with the remaining marinade, scatter with the reserved mint and serve with the other caramelised lemon half.
- See more Barbecue recipes
