Haloumi, courgette and capsicum kebabs

Serves: 4

Time to make: 30 mins , plus 30 mins marinating (optional)

Hands-on time: 20 mins

Ingredients

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120g haloumi, cut into 8 pieces
1 medium red capsicum, roughly chopped
1 medium yellow capsicum, roughly chopped
1 small red onion, roughly chopped
2 medium courgettezucchiniXszucchini, summer squashX, roughly chopped
8 wooden (soaked) or metal skewers
⅓ cup lemon juice
1 tablespoon finely chopped fresh oregano, plus extra, to garnish
1 tablespoon finely chopped fresh rosemary, plus extra, to garnish
2 tablespoons olive oil
spray oil
120g baby mesclun salad leaves
1 Lebanese cucumber, peeled into ribbons
1 stalk celery, thinly sliced diagonally
50g snow pea sprouts, trimmed
4 toasted wholemeal pitas, to serve

Instructions

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1 Thread haloumi, capsicums, onion and courgettes alternately onto skewers. Place kebabs on a large plate in a single layer.

2 Combine 1/4 cup of the lemon juice with oregano, rosemary and half of the olive oil in a small jug to make marinade. Brush kebabs with marinade, cover with a piece of cling film and refrigerate for 30 minutes, if time permits.

3 Lightly spray a barbecue hotplate with oil and set to a medium-high heat. Cook kebabs, turning often, for 10 minutes, or until vegetables are tender.

4 Meanwhile, combine remaining lemon juice and olive oil in a salad bowl. Add salad leaves, cucumber, celery and sprouts to bowl. Toss.

5 Garnish vegetable kebabs with extra oregano and rosemary and serve with green salad and torn toasted pita.

Variations

Make it gluten free: Use gluten-free pita bread.

Nutrition Info (per serve)

Calories 418 cal

Kilojoules 1750 kJ

Protein 18 g

Total fat 18 g

Saturated fat 7 g

Carbohydrates 50 g

Sugar 10 g

Dietary fibre 10 g

Sodium 730 mg

Calcium 340 mg

Iron 3.5 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.