Halloumi and Vegetable Skewers : Perfect For a Barbeque

Why not have this recipe on stand-by for when you next heat up the barbeque. These tasty halloumi and vegetable skewers are a brilliant vegetarian alternative to meat skewers. Although great at BBQ's they could also be enjoyed indoors.

Ingredients:

Serves Six
1 lemon, halved
52ml (3 1/2 tbsp.) extra-virgin olive oil
2 x 250g packs halloumi, drained and cut into 2cm (1in) cubes
2 red peppers, cut into 3cm (1 1/4in) squares
2 courgettes (zucchini), halved lengthways and sliced into thick half-moons
handful fresh mint leaves, chopped

Method:

1. Brush the cut surfaces of the lemon with a little olive oil and place cut-sides down, on a hot barbecue, or in a hot griddle or frying pan. Cook for 1-2 minutes until caramelised. Remove from the heat.

2. Squeeze the juice from one half of the lemon into a bowl. Add the halloumi and vegetables, remaining olive oil and half the chopped mint, then toss to mix.
3. Thread the cheese and vegetables onto skewers (if using wooden ones, soak them first in water for 20 minutes to prevent scorching). Reserve the olive oil mixture.
4. Barbecue over hot coals, or cook in a smoking-hot griddle pan for 4-5 minutes, turning often.
5. Once cooked, remove the skewers from the heat and place on a serving dish. Drizzle with the remaining marinade, scatter with the reserved mint and serve with the other caramelised lemon half. 

Each serving:

Carbohydrate 4.9g Protein 19.6g Fibre 1.6g Fat 27.3g
From an original idea here 

Halloumi is a firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk.

In texture, halloumi is similar to a firm mozzarella, making it a popular ingredient in Middle Eastern cooking. Unlike mozzarella, however, it has a strong salty flavour, particularly when preserved in brine. 

Buyer's guide:

The best halloumi is made from sheeps’ milk, and will come from Cyprus, although these days you can even find varieties made in Britain. 

Storage:
Halloumi will keep in the fridge for many months if left in its original packaging, complete with brine or whey. Once opened, submerge in salt water and refrigerate. 

Preparation:
In the Middle East, halloumi is usually fried or grilled to take advantage of its high melting point. Although halloumi can be eaten straight from the packet, some chefs recommend soaking it in buttermilk for a day or two before preparing, to give it a richer, less salty flavour. 

A variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan