

Barbecued haloumi and vegetable kebabs
Ingredients
- 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
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Iron 2.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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