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For the salad

Nutrition: per serving

  • kcal546
  • fat42g
  • saturates22g
  • carbs13g
  • sugars12g
  • fibre5g
  • protein29g
  • salt3.9g

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.

Recipe from Good Food magazine, August 2013

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