Halloumi and vegetable skewers

These veg kebabs are great for the barbecue, with chunks of salty halloumi in a zingy dressing.

Serves: 4

Preparation time:  10 minutes

Cooking time:  10 minutes

Cooling time: 10 minutes (marinating)

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You will need

  • 1 x 225g pack Sainsbury's light halloumi, cubed
  • 2 British red peppers, deseeded and cut into bite-size pieces
  • 8 small shallots, peeled
  • 12 small mushrooms, halved
  • 2 tablespoons lemon juice
  • 60ml olive oil
  • 2 tablespoons fresh mint, chopped
  • Pinch of Sainsbury's crushed chillies
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Recipe Information

Step by step guide to making Halloumi and vegetable skewers

  1. Spear the halloumi, peppers, shallots and mushrooms, alternating each, onto 4 metal skewers (if using wooden skewers soak them in a shallow dish filled with cold water for 20-30 minutes first). Arrange in a shallow dish and set aside.
  2. Whisk together the lemon juice, olive oil, mint and chilli flakes, adding the chilli flakes sparingly unless you like things spicy! Drizzle most of the dressing over the skewers and turn to coat. Marinate for 10 minutes.
  3. Heat the barbecue to medium-high temperature (or use a griddle pan if not barbecuing). Cook the skewers for 4-5 mins, then turn over and cook for a further 3-4 mins, until the vegetables start to soften and char around the edges.
  4. Take off the barbecue – the metal skewers will be very hot, so be careful – and drizzle over the remaining dressing.

Cook's tip: These kebabs are so versatile, other vegetables like courgettes, aubergines and red onions work well too.

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Nutritional information for Halloumi and vegetable skewers

Nutritional information for Halloumi and vegetable skewers

Nutrition type per serving
Calories 321 kcal
Total Fat 24.6g
Saturated Fat 7.8g
Salt 1.72g
Sugar 7.6g

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