These tasty halloumi skewers are perfect for garden lunches and, as they’re stacked with vegetables, they’re nutritious, too! The red onion provides antioxidants, while courgettes are a source of potassium, which helps maintain healthy blood pressure. What’s more, the sweet peppers provide vitamin C – which supports our immunity and helps us ward off colds and sniffles – as well as vitamin K1, needed for wound healing and healthy bones. The carrot in the fruity coleslaw contains beta carotene, which our body converts into vitamin A, needed for eye health. Plus, red cabbage is a source of a compound called sulforaphane, which is linked to heart health and has cancer-fighting properties.
Serves 2 (makes 4 skewers)
1 pack (225-250g) Cypriot halloumi, cubed
1 courgette, sliced
1 red onion, cut into chunks
2 mixed sweet peppers, cut into squares
For the fruity coleslaw
1/4 red cabbage, shredded
1 carrot, shredded
1 peach, julienned
1 apple, julienned
1/2 lemon, juiced
2 tbsp mayonnaise
1 Soak four wooden skewers in water (this stops them from burning) and preheat the grill to high.
2 For the coleslaw, mix together the vegetables and fruit together in a large bowl. In a separate small bowl, whisk the mayonnaise and lemon juice with a little seasoning until smooth. Add the dressing to the large bowl and stir well to coat. Set the coleslaw to one side.
3 Thread the vegetables and halloumi cubes onto the skewers in a random order, making sure you have a roughly even amount on each stick.
4 Place on a baking tray under the grill for 12 minutes, turning once, until the halloumi and vegetables go golden. Serve your halloumi skewers immediately with a dollop of fruity coleslaw.