BBQ halloumi fajita skewers

If your family loves fajitas, these will be a winner. Halloumi keeps them veggie, but you could use chicken, too. Cooking the cheese, peppers and onions on the barbecue imparts a smoky flavour.

SERVES 4 6 PREP 20 mins COOK 20 25 mins EASY V

3 peppers (any colour), cut into wedges

2 large red onions, cut into wedges

2 x 250g blocks of halloumi, halved then cut into quarters

2 tbsp olive oil

2 ripe avocados, halved and stoned

1 large lime, juiced

8 soft tortilla wraps small bunch of coriander, leaves picked

120g soured cream chipotle chilli sauce, to serve (optional)

For the spice mix

1½ tbsp smoked paprika

2 tsp ground cumin

2 tsp ground coriander

2 tsp dried oregano

½ tsp garlic powder

You’ll also need

4 metal skewers

1 Combine all the ingredients for the spice mix. Light the barbecue and wait until the coals are ashen.

2 Put the peppers, onions and halloumi in a bowl, drizzle with the oil, sprinkle over the spice mix and season with salt and pepper. Gently toss together to coat the veg and cheese, being careful not to break up the halloumi. Thread the peppers, onions and cheese alternately onto the skewers.

3 Scoop the avocado flesh into a bowl along with the lime juice and a pinch of salt. Mash everything together with a fork and set aside until you’re ready to eat.

4 Cook the skewers on the barbecue for 5-8 mins on each side (this will depend on the heat of the barbecue). The peppers, onions and halloumi should be soft and charred in places. Meanwhile, warm the tortilla wraps on the barbecue, then wrap in a clean tea towel to keep warm.

5 Serve the skewers alongside the tortillas, smashed avocado, coriander and soured cream, and some chipotle chilli sauce, if you like, then let everyone dig in to assemble their own fajitas.

GOOD TO KNOW calcium • folate • vit c • 3 of 5-a-day

PER SERVING (6) 654 kcals • fat 41g • saturates 20g • carbs 40g • sugars 12g • ˜ibre 9g • protein 28g • salt 3.4g