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Lemon & rosemary halloumi skewers

Lemon & rosemary halloumi skewers

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A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus marinating
  • Easy
  • Serves 4

These vegetarian, light, Greek-style skewers are full of flavour and colour, and will brighten up any grill

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal237
fat20g
saturates9g
carbs3g
sugars2g
fibre1g
protein12g
salt2.06g
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Ingredients

Method

  • STEP 1

    Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.

  • STEP 2

    Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.

RECIPE TIPS
COOKING INDOORS?

Cook on a griddle for 3-4 mins until charred.

Goes well with

Recipe from Good Food magazine, July 2006

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A star rating of 4.8 out of 5.4 ratings
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