Halloumi & pepper kebabs with lemony cabbage salad
- Preparation and cooking time
- Serves 4
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
For the salad
- 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 breads and tzatziki, with salad on the side.