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Halloumi & pepper kebabs with lemony cabbage salad

Halloumi & pepper kebabs with lemony cabbage salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal546
fat42g
saturates22g
carbs13g
sugars12g
fibre5g
protein29g
salt3.9g
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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)

For the salad

  • 500g red cabbage , finely shredded
  • 2 tbsp extra virgin olive oil
  • juice ½ lemon
  • handful parsley , finely shredded
  • pitta breads and tzatziki, to serve

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 breads and tzatziki, with salad on the side.

Goes well with

Recipe from Good Food magazine, August 2013

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