Name: Halloumi & pepper kebabs with lemony cabbage salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500g halloumi cheese cut into cubes; 3 red peppers deseeded and cut into squares; 1 tbsp olive oil; 1 tsp oregano (fresh or dried); 500g red cabbage finely shredded; 2 tbsp extra virgin olive oil; juice ½ lemon; handful parsley finely shredded; pitta or keto breads and tzatziki, to serve

Halloumi & pepper kebabs with lemony cabbage salad

500g halloumi cheese
cut into cubes
3 red peppers
deseeded and cut into squares
1 tbsp olive oil
1 tsp oregano
(fresh or dried)

For the salad

500g red cabbage
finely shredded
2 tbsp extra virgin olive oil
juice ½ lemon
handful parsley
finely shredded
pitta or keto breads
and tzatziki, to serve

Method

step 1
Thread the halloumi and red peppers onto 8 soaked wooden skewers and put on a plate. Stir the oil and oregano together, then drizzle it over the kebabs. Season well with black pepper – you shouldn’t need salt.
step 2
To make the salad, put the cabbage in a bowl. Mix together the oil, lemon juice and seasoning, pour over the cabbage, and toss until well coated, then stir through the parsley.
step 3
Barbecue the skewers for 10 mins on each side until the cheese is golden and the peppers slightly charred. Serve on a large platter with pitta or keto breads and tzatziki, with salad on the side.