Luscious Lunches Chicken and halloumi skewers with Greek salad

SERVES 4

Prep 10 mins + marinading | Cook 15 mins ● 250g light halloumi, cut into 3cm cubes

● 3 x 165g skinless chicken breasts, cut into 3cm cubes

● 2 red peppers, deseeded and cut into 3cm pieces

● Calorie-controlled cooking spray

● 2 tsp dried oregano

● Finely grated zest of 1 lemon, plus a quarter of its juice

● ½ red onion, finely sliced

● 100g pitted black olives

● 250g cherry tomatoes, quartered

● ½ large cucumber, halved, deseeded and finely sliced

● Large handful fresh mint, shredded

1 Mist the halloumi, chicken and peppers with cooking spray and put into plastic food bag. Add oregano and lemon zest, then season well. Seal the bag and shake until well combined, then set aside to marinade for 15 mins.

2 Put the onion, olives, tomatoes and cucumber into large bowl, toss with mint and lemon juice, then set aside to allow flavours to develop.

3 Meanwhile, heat grill to high and line baking tray with kitchen foil. Thread halloumi, chicken and peppers on to 8 metal skewers, then transfer to prepared tray.

Cook skewers under grill for 12 mins, turning regularly, until halloumi is golden, chicken is cooked through and peppers are tender and blistered.

4 Serve skewers with salad on the side.