Name: Halloumi & pepper kebabs with lemony cabbage salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500g halloumi cheese cut into cubes; 3 red peppers deseeded and cut into squares; 1 tbsp olive oil; 1 tsp oregano (fresh or dried); 500g red cabbage finely shredded; 2 tbsp extra virgin olive oil; juice ½ lemon; handful parsley finely shredded; pitta or keto breads and tzatziki, to serve

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Halloumi & pepper kebabs with lemony cabbage salad

Halloumi & pepper kebabs with lemony cabbage salad

James Martin

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 5 out of 5.2 ratingsRate

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The Cypriot cheese is a great choice for meat-free skewers as it doesn't melt- these barbecue-friendly veggie bites are budget-friendly too

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Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g halloumi cheese

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
juice ½ lemon
handful parsley

finely shredded
pitta or keto breads

and tzatziki, to serve

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Nutrition: per serving

kcal546
fat42g
saturates22g
carbs13g
sugars12g
fibre5g
protein29g
salt3.9g

Method

step 1

Thread the halloumi and red peppers onto 8 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.
step 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.
step 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 or keto breads and tzatziki, with salad on the side.

Recipe from Good Food magazine, August 2013

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A star rating of 5 out of 5.2 ratings

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