Low in calories, carbs, sugar and fat, this is a healthy weekend lunch or accompaniment for dinner (or a meal on its own), courtesy of Jamie Oliver. It's also a great way of getting kids to eat vegetables - and also getting them involved in preparation.
Makes 6 kebabs.
Ingredients
120g halloumi cheese
1 yellow capsicum (pepper)
1 zucchini
1 punnet of cherry tomatoes
1/2 bunch of fresh mint
1/2 fresh red chilli (optional)
1 lemon
olive oil
freshly ground black pepper
Method
1. Place the wooden skeweres into a tray of cold water to soak as this stops them from burning.
2. Cut the halloumi into 2cm cubes and add to a large mixing bowl.
3. Cut the pepper in half from top-to-bottom, then trim away the stalk, seeds and any white pith. Slice into 2cm pieces and add to the bowl.
4. Cut the zucchini in half lengthways and then cut into half-moon slices, roughly 1/2 cm thick, then add to the bowl.
5. Add the cherry tomatoes to the bowl.
6. Finely chop the mint leaves, discarding the stalks.
7. If you're using chilli, de-seed it (be careful not to wipe your face while doing so and wash your hands when your finished) and finely chop.
8. Finely grate the lemon zest. Add to the bowl with the mint leaves, chilli (if using) and 2 tablespoons of olive oil.
9. Season with a pinch of pepper and mix well to coat.
10. Preheat the grill to high.
11. Lightly grease a baking tray with oil.
12. Divide the halloumi cubes, cherry tomatoes, capsicum and zucchini pieces and thread them evenly on to the skewers.
13. Place on to the greased tray and cook under the grill for 10-12 minutes. Turn half-way through. The cheese should be golden and the vegetables soft.
Serve
- Serve wtih a fresh green salad and some flatbread or pittas.
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