BBQ haloumi and summer veggie skewers
A simply delicious dish ready in under 25 minutes. These haloumi and summer veggie skewers get cooked on the BBQ until tender and smokey. Packed full of fresh seasonal vegetables and served with a fresh squeeze of lemon and creamy cucumber yoghurt.
Ingredients
Method
Ingredients
- 2 capsicum, cut into large chunks
- 1 red onion, cut into wedges
- 250g Pams cherry tomatoes
- 2 courgette sliced
- 2 cloves garlic, minced
- 400g haloumi, cut into 16 pieces
- Large handful of fresh basil, roughly chopped
- 1 lemon, cut into wedges
- 1 cup cucumber yoghurt or tzatziki
Method
- Preheat your BBQ to medium-high heat.
- In a large bowl toss together the capsicum, red onion, cherry tomatoes, courgette and garlic with a generous drizzle of olive oil and salt and pepper.
- Thread the vegetable onto soaked skewers with the haloumi.
- Grill for a few minutes on each side or until golden and the vegetables are tender.
- Place the skewers on a large platter and garnish with basil. Serve with lemon wedges and cucumber yoghurt.
Top tip: These skewers pair perfectly with some lemony rice. Simply stir the juice and zest of one lemon through two cups of freshly cooked rice. Season with salt and pepper to taste.
Swap out the cucumber yoghurt for your favourite hummus to make this dairy free.