BBQ halloumi and vegetable skewers

Name: BBQ halloumi and vegetable skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 250 g Halloumi, cut into 3cm cubes; 2 Peppers, cut into chunks; 2 Courgettes, thickly sliced; 1 Red onions, cut into chunks; 200 g Cherry tomatoes; 40 ml Olive oil; 1 Lemons, zest and juice; 4 g Dried oregano; 0.5 Garlic, cloves, crushed; 150 g Greek yoghurt; 10 g Fresh mint, chopped; 4 Flatbreads, to serve

Colourful skewers of halloumi, peppers and courgette with a minty yoghurt dip and warm flatbreads.

Ingredients

250 g Halloumi, cut into 3cm cubes
2 Peppers, cut into chunks
2 Courgettes, thickly sliced
1 Red onions, cut into chunks
200 g Cherry tomatoes
40 ml Olive oil
1 Lemons, zest and juice
4 g Dried oregano
0.5 Garlic, cloves, crushed
150 g Greek yoghurt
10 g Fresh mint, chopped
4 Flatbreads, to serve

Method

Soak wooden skewers in water for 30 minutes, or use metal ones.
Whisk the oil, lemon zest and juice, oregano and garlic in a large bowl. Add the halloumi and vegetables and turn to coat.
Thread them onto skewers, alternating halloumi and veg.
Cook on a medium-hot BBQ or griddle for 10 to 12 minutes, turning every few minutes, until the halloumi is golden and the veg tender.
Mix the yoghurt with the mint and a pinch of salt. Warm the flatbreads on the edge of the grill.
Serve the skewers with the dip and flatbreads.