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GREEK HALLOUMI & VEGETABLE SKEWERS

by | Feb 13, 2021 | Recipes | 0 comments

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

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