GREEK HALLOUMI & VEGETABLE SKEWERS (V)

Servings: 2

Nutritional values per serving:

calories 276, protein 10.4g, fat 20.2g (saturated 7.8g), carbs 11.4g (sugar 9.3g), sodium 1.35g

INGREDIENTS

• 4 skewers
• 2 tbsp extra virgin olive oil
• 1 clove of garlic, crushed
• juice of 1 lemon
• zest of 1 lemon, finely grated
• 2 tsp dried oregano (Greek oregano if you can get it)
• small bunch (about 15g) of mint, leaves picked and finely chopped
• 80g halloumi cheese, cut into 2cm cubes
• 1 yellow or red bell pepper, cut into 2cm squares
• 1 small courgette, sliced into ½cm-thick rounds
• 1 medium red onion, trimmed, cut into wedges & leaves separated
• 12 firm cherry tomatoes
• salt & freshly ground black pepper, to taste

METHOD

• If using wooden skewers soak them in water for ½ an hour.
• You will need 3 pieces of each vegetable per skewer. But feel free to add more if you wish.
• In a bowl mix together the olive oil, garlic, half the lemon juice, lemon zest, oregano and mint.
• Add the halloumi, bell pepper, courgette, onion and tomato to the bowl and toss to coat.
• Divide the halloumi and vegetables into 4 portions and thread onto the skewers. Season with salt and pepper to taste.
• Pre-heat the oven grill to high.
•  Place the skewers on a lightly oiled baking tray. Grill for 10 to 12 minutes, or until the halloumi is golden and the vegetables are soft. Turn the skewers halfway through grilling.
• Remove the skewers from the oven, sprinkle with a little oregano and drizzle with the remaining lemon juice and (optional) a little extra virgin olive oil.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food