Vegetable and haloumi kebabs with tzatziki coleslaw

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4 (makes 12 small kebabs)

Time to make: 25 mins

Ingredients

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12 wooden sticks, pre-soaked

2 medium-sized courgettezucchiniXszucchini, 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

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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.

Variations

Make it gluten free: Check mustard is gluten free.

Nutrition Info (per serve)

Calories 398 cal

Kilojoules 1670 kJ

Protein 17 g

Total fat 13 g

Saturated fat 6 g

Carbohydrates 50 g

Sugar 28 g

Dietary fibre 9 g

Sodium 560 mg

Calcium 380 mg

Iron 3 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.

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