Vegetable and haloumi kebabs with tzatziki coleslaw

Serves: 4 (makes 12 small kebabs)

Time to make: 25 mins

Total cost: $20.40 / $5.10 per serve

(at time of publication)

Ingredients

12 wooden sticks, pre-soaked
2 medium-sized courgetteszucchini, summer squashX, diced
1 large red onion, sliced
120g haloumi cheese, cut in 12 chunks
12 cherry tomatoes
12 cooked small potatoes
1 yellow capsicum, diced in 1.5cm pieces
16 small mushrooms
Glaze
1 tablespoon olive oil
4 tablespoons lemon juice
1 tablespoon liquid honey
1 tablespoon fresh thyme
2-3 teaspoons Dijon mustard
Coleslaw
2 cups shredded red cabbage
3 spring onions, sliced
⅓ cup sultanasgolden raisinsX
1 small cucumber, diced
3 tablespoons fresh mint or fresh parsley
1 teaspoon garlic purée
½ cup low-fat plain yoghurt

Instructions

1 Thread alternating vegetable pieces on kebab sticks. Mix glaze ingredients together and brush over vegetables.

2 Place kebabs on a preheated barbecue rack and brush once more with glaze. Cook kebabs for 4-5 minutes, turning several times until haloumi begins to turn golden and vegetables are tender.

3 Meanwhile, mix coleslaw ingredients together. Season to taste. Serve kebabs with coleslaw.

Nutrition Info (per serve)

Kilojoules 1670kJ

Calories 398cal

Protein 17g

Total fat 13g

–Saturated fat 6g

Carbohydrates 50g

–Sugars 28g

Dietary fibre 9g

Sodium 560mg

Calcium 380mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.