Grilled Halloumi and Vegetable Kalamaki with Lemon
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Ingredients
- 400 g halloumi, sliced into thick strips
- 1 courgette
- 2 red peppers
- 200 g cherry tomatoes
- 1 lemon
- 3 tbsp olive oil
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 464 kcal
- Protein
- 24.1 g
- Carbohydrate
- 10.3 g
- of which sugars
- 8.3 g
- Fat
- 35.7 g
- of which saturates
- 18.6 g
- Fibre
- 4 g
- Salt
- 2.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the halloumi into cubes. Cut the courgette and peppers into similar-sized chunks.
- 2
Thread the halloumi, courgette, peppers and cherry tomatoes onto skewers.
- 3
Mix the olive oil, the juice of the lemon and the dried oregano, and brush over the skewers.
- 4
Heat a griddle pan to medium-high and cook the skewers for 8 to 10 minutes, turning often, until the vegetables are tender and the halloumi is golden.
- 5
Serve hot straight from the griddle.
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