Hal­loumi & pep­per ke­babs with lemony cab­bage salad

Hal­loumi is a great choice for meat-free ke­babs as it doesn’t melt, and stays firmly on the skew­ers as the ke­babs cook.

Easy Cook - - WEEKEND BBQ SPECIAL -

Serves 4 Prep 20 mins Cook 20 mins

500g hal­loumi, cut into cubes

3 red pep­pers, de­seeded and

cut into squares

1 tbsp olive oil

1 tsp oregano (fresh or dried)

FOR THE SALAD

500g red cab­bage, finely shred­ded

2 tbsp ex­tra vir­gin olive oil

le­mon, juiced hand­ful pars­ley, finely shred­ded pitta breads and tzatziki, to serve

1 Thread the hal­loumi and red pep­pers onto eight soaked wooden skew­ers and put on a plate. Stir the oil and oregano to­gether, then driz­zle it over the ke­babs. Sea­son well with black pep­per – you shouldn’t need salt.

2 To make the salad, put the cab­bage in a bowl. Mix to­gether the oil, le­mon juice and sea­son­ing, pour over the cab­bage, and toss un­til well coated, then stir through the pars­ley.

3 Bar­be­cue the skew­ers for 10 mins on each side un­til the cheese is golden and the pep­pers slightly charred. Serve on a large plat­ter with pitta breads and tzatziki, with salad on the side.

PER SERV­ING 546 kcals, fat 42g, sat­u­rates 22g, carbs 13g, su­gars 12g, fi­bre 5g, pro­tein 29g, salt 3.9g

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