Chunky barbecue potato slices
Forget chunky chips, these stylish slices are par-boiled then popped straight on the barbecue
Halloumi & pepper kebabs with lemony cabbage salad
Serves 4
Easy
Prep:
Cook:
The Cypriot cheese is a great choice for meat-free skewers as it doesn't melt- these barbecue-friendly veggie bites are budget-friendly too
Skip to ingredients
- 500g halloumi cheesecut into cubes
- 3 red peppersdeseeded and cut into squares
- 1 tbsp olive oil
- 1 tsp oregano(fresh or dried)
For the salad
- 500g red cabbagefinely shredded
- 2 tbsp extra virgin olive oil
- juice ½ lemon
- handful parsleyfinely shredded
- pitta breadsand tzatziki, to serve
Nutrition: per serving
- kcal546
- fat42g
- saturates22g
- carbs13g
- sugars12g
- fibre5g
- protein29g
- salt3.9g
Method
step 1
Thread the halloumi and red peppers onto 8 soaked wooden skewers and put on a plate. Stir the oil and oregano together, then drizzle it over the kebabs. Season well with black pepper – you shouldn’t need salt.
step 2
To make the salad, put the cabbage in a bowl. Mix together the oil, lemon juice and seasoning, pour over the cabbage, and toss until well coated, then stir through the parsley.
step 3
Barbecue the skewers for 10 mins on each side until the cheese is golden and the peppers slightly charred. Serve on a large platter with pitta breads and tzatziki, with salad on the side.
