Barbecued haloumi and vegetable kebabs

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

8 skewers

16 button mushrooms

100g haloumi cheese, cubed

2 capsicums, deseeded, chopped into 8 chunks

2 small courgettezucchiniXszucchini, summer squashX, cut in 2cm rounds

2 tablespoons lemon avocado oil (we used Olivado)

1 ½ cups couscous

4 tablespoons low-fat plain yoghurt

1 lemon, zest and juice

¼ cup fresh mint, washed, finely chopped

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Instructions

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1 Heat barbecue. Thread mushrooms, haloumi, capsicums and courgettes onto 8 skewers, alternating as you thread. Drizzle with lemon avocado oil and place on barbecue for 5-10 minutes until browned.

2 Prepare couscous following packet directions. Use fork to fluff up.

3 Serve kebabs with couscous and drizzle with yoghurt mixed with lemon zest, lemon juice and mint.

Nutrition Info (per serve)

Calories 363 cal

Kilojoules 1520 kJ

Protein 17 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 10 g

Sugar 9 g

Dietary fibre 1 g

Sodium 450 mg

Calcium 180 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.