While the weather is nice why not try some outdoor grilling for tonight’s dinner?
This tasty little number is sure to keep little ones happy, as well as the bigger kids.
It’s a great vegetarian option, but if you wanted to add a little meat or fish, why not serve these with a grilled lamb chop or piece of salmon.
If you haven’t discovered the salty, squeaky goodness of halloumi you’re in for a treat.
Halloumi originated in Cyprus, and is traditionally made with cow, goat, or sheeps milk. It is generally available in the supermarket or deli.
Halloumi has the added benefit of not melting when heated, and as it has a high smoke point, this means it is perfect to throw on the grill or BBQ.
Health benefits:
- A good source of protein (100g of haloumi has 22.5g of protein)
- Rich in calcium (100g provides almost all of your daily recommended amount)
- Contains Vitamin A (100g provides 17.5% of your daily requirement)
Ingredients:
- 200g haloumi, sliced into 2cm x 2cm chunks
- 2 zucchinis, chopped into big chunks
- 200g punnet of cherry tomatoes, whole
- 1 red onion, peeled and sliced into big chunks
- 1 red and 1 yellow capsicum, again sliced into big chunks
- Olive oil spray
- 1 cup of natural yoghurt (I like Jalna fat free)
- 1 clove of garlic, peeled and chopped finely
- Small handful of fresh mint leaves
- Salt and pepper
Method:
- If you don’t have metal skewers, soak 8 bamboo skewers in water for around ten minutes (so that they don’t burn).
- Take alternate pieces of veggies and halloumi and place onto the skewers to make 8 kebabs.
- Lightly spray the kebabs with olive oil and season with salt and pepper.
- Heat your pan or BBQ over medium heat. Cook the kebabs for around 12-15 minutes, turning several times, until everything is charred and tender.
- While the kebabs are cooking, make a dipping sauce with the yoghurt, garlic, and mint. Season to taste and garnish with extra mint.
Serves: 4. Calories per serve: 272.
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