Griddled aubergines with yogurt & mint
Makes a great starter, accompaniment to grilled meats, or ciabatta filling
Lemon & rosemary halloumi skewers
- Preparation and cooking time
- Prep:
- Cook: -
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 sprig rosemarychopped
- 1 large lemonhalved lengthways
- 250g pack halloumi cheesecut into large chunks
- 1 small red onioncut into 8 wedges
- 1 courgettecut into 8 chunks
Nutrition: per serving
- kcal237
- fat20g
- saturates9g
- carbs3g
- sugars2g
- fibre1g
- protein12g
- salt2.06g
Method
step 1
Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.
step 2
Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.
