Barbecued haloumi and vegetable kebabs

Author: Rebecca Johnston

Photographer: Melanie Jenkins

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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

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 363cal

Kilojoules 1520kJ

Protein 17g

Total fat 15g

–Saturated fat 6g

Carbohydrates 10g

–Sugars 9g

Dietary fibre 1g

Sodium 450mg

Calcium 180mg

Iron 2.5mg

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.

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