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.
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